Carrot Copper Pennies - cooking recipe

Ingredients

2 lbs carrots
3/4 cup vinegar
1 med white onion
1 tsp salt
1 small bell pepper
1 tsp pepper (freshly ground)
2 cups water
1 tsp Worcestershire Sauce
1 can (10 3/4 oz) condensed cream of tomato soup
1 tsp prepared mustard
1/2 cup vegetable oil
1 cup sugar

Preparation

Wash and scrape carrots and cut into rounds, about 1/4 inch thick.
Remove outer skin and cut onions into thin round slices. Remove seeds and white pithy part of bell pepper; cut into thin round slices.
Add carrots to 2 cups water in covered saucepan and cook over very high heat for 10 minutes.
Drain, cook and add to sliced rounds of onion and bell pepper in a large glass or stainless steel bowl.
Blend tomato soup, vegetable oil, sugar, vinegar, salt, black pepper, Worcestershire sauce, and mustard in another bowl.
Pour over vegetables and stir well.
Cover bowl and marinate overnight in refrigerator.
Drain to serve.
These will keep two weeks or more refrigerated.
Yields 12 servings.