Copper Pennies

2 lbs. carrots peeled and cut 1/8 - 1/4 inches thick
1 medium onion, thinly sliced
1 green pepper, cut into thin strips
1 (10oz.) can tomato soup
3/4 cup vinegar
2/3 cup sugar
1/2 tsp salt
1 tsp. prepared mustard
1/2 cup oil
1 tsp. worcestershire sauce

Boil carrots until tender. Drain. Add onions, green peppers. Mix remaining ingedients together and add to the carrots,onions and green peppers.

Set in refridge for several hours to marinate. Drain and serve.


** I make this all the time for pot luck type events. Can be doubled. Keeps well in the fridge for several days.**