Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced in 1/4-inch pieces or 4 1/2 c. (cook in small amount of water until tender)
2 medium onions, thinly sliced and separated into rings
1 medium pepper, cut in thin strips or 1 c. finely cut celery
1 can condensed tomato soup
3/4 c. vinegar
2/3 c. sugar
1/2 c. cooking oil
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1/2 tsp. salt

Preparation

Drain and cool carrots.
Combine with onions and pepper in large bowl.
Stir remaining ingredients together.
Pour over vegetables.
Cover and marinate in refrigerator several hours or overnight.