Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, scraped and sliced
1 can tomato soup
1/2 to 1 c. sugar
3/4 c. cider vinegar
1/2 c. oil
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
1 medium onion, sliced thin
1 bell pepper, sliced thin
Tabasco sauce to taste

Preparation

Cook the carrots in salted water until barely tender.
Drain. Mix all other ingredients and pour over warm carrots.
Cover and refrigerate overnight, turning carrots occasionally.
Drain carrots, but do not discard marinade liquid.
Serve carrots on lettuce leaf.
Leftover carrots may be stored in refrigerator 2 weeks.
Use remaining sauce on green salad.