Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
2 medium onions
1 medium green pepper
1 can tomato soup
3/4 c. vinegar
2/3 c. sugar
1/2 c. cooking oil
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/2 tsp. salt

Preparation

Slice carrots into 1/4-inch thick slices. Cut onion into thin rings. Cut green pepper into thin strips. Cook carrots in small amount of boiling water (salted) until just tender (8 to 10 minutes). Drain. Combine with onion and green pepper in a large bowl. Stir together remaining ingredients. Pour over vegetables. Cover and marinate in refrigerator several hours or overnight. Drain to serve for salad. Leftover vegetables may be returned to marinade. Yields 5 cups.