Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peel and cut in pieces
1 medium onion
1 medium green pepper
1 can tomato soup
1/2 c. vegetable oil
2/3 c. sugar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
3/4 c. cider vinegar
1 tsp. salt
1/2 tsp. pepper

Preparation

Cook carrots in boiling water until tender (not mushy). Drain.
Cut onion into rings.
Cut pepper into rings (no seeds). Combine onion and pepper with cooked carrots in heat-proof bowl. Combine all other ingredients in a saucepan.
Slowly bring to simmer over medium heat.
Remove from heat and pour over carrots, onions and pepper.
Cover and refrigerate overnight.
Serve cold. (Will keep 2 to 3 weeks.)
Serves 8.