Copper Pennies - cooking recipe

Ingredients

8 to 10 carrots (2 lb.)
1 bell pepper
3 medium onions
1 can tomato soup
1 tsp. Worcestershire
3/4 c. sugar
1/2 c. salad oil
3/4 c. vinegar
1 tsp. mustard

Preparation

Scrape carrots and slice 1/8-inch thick.
Cook in salted water until tender; cool.
Add chopped pepper and sliced onions which have been separated into rings.
Cover with sauce made of soup, sugar, oil, vinegar, mustard and Worcestershire sauce.
Marinate in refrigerator several hours.
Drain and serve.
Will keep several days.
Use as needed.