Carrot Coins - cooking recipe

Ingredients

2 lb. carrots
1 medium onion, chopped
1 green pepper, chopped
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. cider vinegar
1 tsp. dry mustard
1 tsp. salt
1 tsp. Worcestershire sauce
1 tsp. pepper

Preparation

Scrape or peel carrots and slice into 1/4-inch coins. Cook carrots until tender. Combine carrots with all ingredients while warm. Marinate in refrigerator overnight or at least 12 hours. Serve cold.