Copper Penny(Marinated Carrots) - cooking recipe

Ingredients

2 lb. carrots
1 small sweet onion, sliced thin
1 small green pepper, sliced thin
1 (10 3/4 oz.) can tomato soup
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 c. sugar
1 tsp. salt
1 tsp. pepper
1/2 c. corn oil
3/4 c. vinegar

Preparation

Cook sliced carrots; don't overcook.
Drain and cool.
Mix remaining ingredients together, folding over cooled carrots. Cover, let stand for at least 12 hours.
It will keep in refrigerator for weeks.
Serve cold or at room temperature.