Copper Pennies - cooking recipe

Ingredients

5 c. sliced carrots
1 medium white onion
1 large bell pepper
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Preparation

Cook carrots (until almost done); drain and cool.
Cut onions and bell pepper in large chunks.
Mix all ingredients together. Cover and let marinate 12 hours.
This will keep in refrigerator up to 2 weeks.