Sugar-Free Copper Pennies - cooking recipe

Ingredients

2 bags carrots, clean scraped and cut round
1 small green pepper
1 can tomato soup
sweetener to equal 1 c. sugar
3/4 c. apple vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
dash of salt and pepper

Preparation

Cook carrots in steamer or boil until tender but not overdone; drain water if boiled.
Mix with remaining ingredients. Refrigerate overnight, at least.
The longer it sits the more the flavor goes through the carrots.
Keep in refrigerator several weeks.
Serve cold.
If you like onions add a small chopped onion to the mixture.