Carrot Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 medium white onion
1 small green pepper
2 c. water
1/2 c. vegetable oil
1 c. sugar
3/4 c. vinegar
1 tsp. salt
1 tsp. ground pepper
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1 can cream of tomato soup

Preparation

Cut carrots into rounds.
Add to 2 cups water; cook 10 minutes.
Slice onion thin.
Chop pepper.
Drain carrots; cool and add to onion and pepper in glass or stainless bowl.
Blend remaining ingredients and stir well.
Pour over carrots and marinate overnight in refrigerator.
Drain to serve.
Will keep up to 6 weeks in tightly covered glass container in refrigerator.