Copper Pennies - cooking recipe

Ingredients

2 pkg. carrots
1 large onion
1 large green pepper
1 can tomato soup
1/2 c. salad oil
2/3 c. sugar
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire

Preparation

Boil carrots in salted water until tender but still crisp; cool.
Slice in thin rounds.
Alternate carrots, chopped green pepper and chopped onion in bowl.
Pour sauce over and marinate for several days in refrigerator.
Keeps several weeks.