Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced round
2 medium onions, sliced and separated
1 medium green pepper, in strips
2/3 c. sugar
3/4 c. vinegar
1 (10 oz.) can tomato soup
1/4 c. cooking oil
1 tsp. mustard
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. Worcestershire sauce

Preparation

Cook carrots in small amount of boiling water until tender (8 to 10 minutes).
Combine onions, pepper and carrots in large bowl; toss.
Combine rest of the ingredients until smooth (blender works well).
Pour over vegetables.
Cover and marinate in refrigerator overnight or longer.
Drain before serving (save marinade and return leftovers to marinade).