Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced 1/4 inch thick
2 medium onions, sliced and separated into rings
1 medium green pepper, cut in thin strips
1 can tomato soup
3/4 c. vinegar
2/3 c. sugar
1/2 c. oil
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/2 tsp. salt

Preparation

Cook carrots in a small amount of salted water until tender (about 10 minutes).
Drain.
Combine onion and green pepper in a large bowl.
Cover.
Stir together remaining ingredients.
Pour over veggies in bowl.
Cover and marinate in fridge for several hours or overnight.