Copper Pennies - cooking recipe

Ingredients

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

Preparation

Cook carrots in small amount of salted water until just tender, about 8 minutes; drain.
Combine with onions and green pepper in large bowl; stir together.
Combine remaining ingredients; pour over vegetables and refrigerate several hours.
Makes about 5 cups. Will keep a couple of weeks in the refrigerator.