Copper Pennies - cooking recipe

Ingredients

1 can tomato soup
3/4 c. vinegar
1 c. sugar
1 onion, sliced
1 tsp. ground mustard
1 tsp. Worcestershire sauce
salt and pepper to taste
2 lb. sliced carrots

Preparation

Cook carrots until tender; drain.
Combine other ingredients. Pour over carrots and marinate overnight.
Dip carrots out of sauce to serve.