Marinated Carrots(Copper Pennies) - cooking recipe

Ingredients

2 lb. carrots
1 small green pepper, thinly sliced
1 medium onion, thinly sliced
1 (10 1/2 oz.) can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. cider vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper

Preparation

Peel carrots; slice and cook in a small amount of water until tender-crisp.
Drain and cool.
Combine with green pepper and onion.
Combine soup, oil, sugar, vinegar, mustard, Worcestershire, salt and pepper.
Pour over vegetables and marinate in the refrigerator several hours or overnight.
Makes 8 to 10 servings.
Keeps several days.