Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced 1/4-inch
2 medium onions, sliced
1 medium green pepper, cut in thin strips
1 (10 3/4 oz.) can tomato soup
3/4 c. vinegar
2/3 c. sugar
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/2 tsp. salt

Preparation

Cook carrots; drain.
Combine with onion and pepper in large bowl.
Stir together remaining ingredients.
Pour over carrots in bowl.
Cover and marinate in refrigerator several hours or overnight; drain.
Return any leftover vegetables to marinate; keep refrigerated.
Makes 5 cups.