Copper Pennies Or Marinated Carrots - cooking recipe

Ingredients

2 lb. carrots
1 green pepper
1 onion
1 can tomato soup
1 Tbsp. Worcestershire sauce
3/4 c. vinegar
1 c. sugar
1/2 c. oil
1 tsp. mustard
salt to taste
pepper to taste

Preparation

Clean,
slice,
then
cook carrots until tender.
Drain and set aside.
Chop green pepper and onion.
In a large bowl, add carrots, green pepper and onions.
Add remaining ingredients.
Mix and chill.
Lasts 2 weeks in refrigerator.