Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
1 small onion, chopped fine
1 medium bell pepper, chopped
3 ribs celery, chopped
1 can tomato soup, undiluted
1 c. sugar
1/4 c. vegetable oil
3/4 c. apple cider vinegar
1 Tbsp. dry mustard
1 Tbsp. Lea & Perrins

Preparation

Cook sliced carrots in salted water until fork-tender.
Drain well.
Add onion, bell pepper and celery to carrots.
Set aside. Mix and bring to a boil soup, sugar, oil, vinegar, mustard and Lea & Perrins.
Pour this hot mixture over the carrot mixture. Refrigerate overnight.
Keeps well in a tight container, refrigerated.