Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, cut in rounds
1 onion, sliced
1 green pepper, sliced
1/2 c. celery, diced
1 can tomato soup
3/4 c. vinegar
1 c. sugar
1/2 c. oil
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

Drop carrots in boiling salted water; cook until crispy tender.
Drain in cold water; add all vegetables and other ingredients to bowl.
Cover tightly.
Let stand overnight so flavors mix.
Will keep indefinitely refrigerated and tightly covered.