Copper Pennies - cooking recipe

Ingredients

2 cans carrots, sliced and drained
2 medium onions, thinly sliced and separated into rings
1 medium green pepper, cut in thin strips
1 (10 oz.) can condensed tomato soup
3/4 c. vinegar
1/2 c. cooking oil
2/3 c. sugar
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/2 tsp. salt

Preparation

Combine carrots, onions and green pepper in large bowl.
Stir together remaining ingredients.
Pour over vegetables in bowl. Cover and marinate in refrigerator several hours or overnight. Drain, reserving marinade.
Serve in lettuce-lined bowl, if desired.
Return any leftover vegetables to marinade; keep refrigerated.
Yields 5 cups.
Will keep several weeks.