Copper Pennies - cooking recipe

Ingredients

2 (1 lb.) cans carrots, sliced and drained
1 can tomato soup
1/2 c. salad oil
1 tsp. Worcestershire sauce
1 medium onion, sliced
1 c. sugar
1/2 c. vinegar
1 tsp. prepared mustard
1/4 c. sliced celery

Preparation

Layer carrots, celery and onion in a bowl.
Combine the remaining ingredients and pour over the vegetables.
Let stand overnight.
Will keep three weeks in refrigerator.
Drain before serving or use slotted spoon.