Copper Pennies - cooking recipe

Ingredients

5 lb. bag carrots, scraped or peeled
2 medium onions, sliced thin
26 oz. can tomato soup, undiluted
1/2 c. salad oil
1 c. sugar
1/4 c. vinegar
1 tsp. prepared mustard
1 Tbsp. Worcestershire sauce

Preparation

Cut carrots in 1/4-inch round slices.
Microwave 20 minutes. Arrange in layers (in large container with tight lid) with onion slices.
Bring tomato soup to a boil with oil, sugar, vinegar, mustard and Worcestershire sauce.
Pour over carrots and onions. Refrigerate until flavors are absorbed.