Copper Pennies - cooking recipe

Ingredients

2 lb. fresh carrots, sliced in 1/4-inch rounds (4 1/2 c.)
2 medium onions, thinly sliced and separated into rings
1 medium green pepper, cut in thin strips
1 (10 3/4 oz.) can condensed 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

Cook carrots in small amount boiling salted water until just tender, about 8 to 10 minutes.
Drain and combine with onions and green pepper in large bowl.
Stir together remaining ingredients; pour over vegetables in bowl.
Cover and marinate in refrigerator several hours.
Drain, reserving marinade.
Serve in lettuce-lined bowl, if desired.
Return leftover carrots to marinade and keep refrigerated.