Carrie's Recipe

COPPER PENNIES

Category: VEGETABLES

2 pounds carrots, sliced
1 green pepper sliced into thin strips or rings
1 sweet onion sliced into thin strips or rings
1 can tomato soup
1/2 cup salad oil
3/4 cup vinegar
1 cup sugar
1 teaspoon prepared mustard
1 teaspoon worcestershire sauce
1 tsp salt
1/2 tsp pepper

Cook carrots until just tender, drain well. Make marinade with soup, oil, vinegar, sugar, mustard. worcestershire, salt and pepper. Pour this mixture over carrots, peppers and onions. Let stand overnight. Serve cold. Keeps up to 3 weeks in refrigerator.