Copper Pennies - cooking recipe

Ingredients

2 to 3 lb. carrots, sliced
1 bell pepper, sliced
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
3/4 c. vinegar
1 can Campbell's tomato soup
1 medium onion, sliced
6 pkg. Equal
1/4 c. vegetable oil

Preparation

Cook carrots for 7 minutes; drain.
Layer carrots, onion and pepper.
Mix remaining ingredients; pour over carrots.
Marinate overnight.