Copper Pennies - cooking recipe

Ingredients

5 c. carrots, sliced
1 small green pepper, cut in rings
1 medium onion, cut in rings
1/4 c. salad oil
1 tsp. prepared mustard (yellow)
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. black pepper
1 can tomato soup
1 c. sugar
3/4 c. vinegar

Preparation

Cook carrots until tender; drain.
Cut onion and pepper in thin rings; mix with cool carrots and put in all other ingredients. Pour over vegetables; cover and marinate 12 hours.
Keeps for 2 weeks.
Great for reunions, summertime and I like to put them on top of my spinach salad.