Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, cut in 1/8-inch rounds
1 medium onion, sliced in rounds
1 small green pepper, chopped
10 3/4 oz. can tomato soup
1/2 c. vegetable oil
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1 c. sugar
3/4 c. vinegar
1 tsp. salt

Preparation

Peel, slice and cook carrots over high heat for 10 minutes until tender.
Drain and cool.
Add onion and pepper.
Combine other ingredients and pour over vegetables.
Marinate overnight. Will keep for 2 or 3 weeks chilled.
Drain to serve as used.