Copper Pennies - cooking recipe

Ingredients

5 c. sliced carrots
1 medium sweet onion
1 small green pepper
1 (10 3/4 oz.) can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. black pepper

Preparation

Cook, drain and cool carrots.
Cut pepper and onion into rounds and mix with carrots.
Mix the next 8 ingredients together and pour over vegetables.
Cover and marinate 12 hours or more in the refrigerator.
Drain and serve.
This will keep for about 2 weeks in the juice.