Cooper Pennies(Makes 5 Cups) - cooking recipe

Ingredients

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

Preparation

Cook carrots in a small amount of salted water until tender (not soft), 8 to 10 minutes.
Drain and combine with onions and green pepper.
Stir together remaining ingredients, pour over vegetables and marinate in refrigerator for several hours or overnight.
Before serving, drain, but reserve marinade for leftovers.
Keeps very well refrigerated.