Copper Carrot Pennies - cooking recipe

Ingredients

2 lb. carrots
1 medium onion, chopped
1 medium green pepper, chopped
1/2 c. salad oil
3/4 c. vinegar
1 c. sugar
1 can tomato soup
1 Tbsp. mustard
1 Tbsp. Worcestershire sauce
salt and pepper to taste

Preparation

Peel carrots.
Slice and boil in salt water until tender.
Do not overcook!
When cool, mix with chopped onion and pepper.
Make marinade of remaining ingredients.
Beat well.
Pour over vegetables and refrigerate.
Will keep a week or longer in refrigerator.