Copper Pennies - cooking recipe

Ingredients

4 1/2 c. fresh carrots
2 medium onions
1 medium green pepper
1 (10 3/4 oz.) can tomato soup
3/4 c. vinegar
2/3 c. sugar
1/2 c. oil
1 tsp. Worcestershire
1 tsp. prepared mustard
1 tsp. salt

Preparation

Cut carrots in 1/4-inch rounds.
Slice onions thin and separate into rings; cut green pepper in strips.
Cook carrots in salted water for 8 to 10 minutes or until tender; drain.
In large bowl, combine carrots with onion and green pepper.
Stir remaining ingredients together and pour over vegetables.
Cover and marinate in refrigerator several hours or overnight.
Drain to serve.
Save liquid to pour over leftover vegetables and refrigerate.