Copper Carrot Pennies - cooking recipe

Ingredients

5 c. (2 lb.) sliced cooked carrots
1 medium onion, chopped
1 green pepper
1 c. tomato soup
1/2 c. salad oil
1 tsp. mustard
1 tsp. salt
1 c. sugar
3/4 c. vinegar
1 Tbsp. Worcestershire
1 Tbsp. pepper

Preparation

Cook carrots about 20 minutes and drain.
Let cool.
Mix other ingredients and pour over carrots.
Marinate at least 24 hours before serving.
Carrots will keep at least 2 weeks.