Copper Pennies(Or Marinated Carrots) - cooking recipe

Ingredients

5 c. cooked, sliced carrots
1 medium sweet onion
1 small (or medium) green pepper
3/4 c. vinegar
1 can tomato soup
1/2 c. salad oil
1 c. sugar
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper
1 tsp. prepared mustard

Preparation

Cook carrots; drain and cool.
Cut onion and green pepper in slices and mix with cooked carrots.
Mix remaining ingredients. Bring to a boil; boil for 5 minutes.
Pour over vegetables; cover and marinate at least 12 hours or longer.
Drain to serve.
Keeps well in refrigerator indefinitely.
When all vegetables have been used, put another batch in, after simmering sauce down to original thickness.
Yields 2 pints.