Copper Pennies Carrots - cooking recipe

Ingredients

2 lb. carrots, peeled and cut into disks
1 medium green pepper, cut into rings
1 medium onion, cut into rings
1 can tomato soup
1/2 c. vegetable oil
2/3 c. sugar
3/4 c. cider vinegar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper

Preparation

Cook carrots until tender, but not mushy.
Drain.
Combine all remaining ingredients in saucepan; slowly bring to simmer over medium heat.
Remove from heat.
Pour over carrots, onion and pepper.
Cover; refrigerate overnight.
Serve cold.
Will keep in refrigerator 2 or 3 weeks.