Copper Pennies(Marinated Carrots) - cooking recipe

Ingredients
    2 lb. fresh carrots, sliced in rounds (1/4 inch thick)
    2 medium onions, thinly sliced and separated into rings
    1 medium green pepper, cut into strips
    1 (10 3/4 oz.) can tomato soup, undiluted
    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 for 8 to 10 minutes in a small amount of water. Drain; add remaining ingredients.
    Mix well.
    Cover and marinate in refrigerator overnight.
    Serve hot or cold.
    Makes a big bowl full.

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