Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled and thinly sliced
1 medium onion, sliced
1 medium green pepper, thinly sliced
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt or less
3/4 tsp. black pepper

Preparation

Prepare at least one day in advance.
Cook carrots until just tender.
Remove and drain.
In saucepan, put soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper. Heat until sugar is dissolved.
Put carrots, onion and peppers in container with top.
Pour marinade over.
Cover and refrigerate. Will keep 2 weeks.