Copper Pennies
Linda Bixby Fulmer 
 
  2 lbs. carrots (4 1/2 cups) cut in 1/4" rounds 
  2 medium onions, sliced and separated 
  1 green pepper 
  1 10 1/2 oz. can condensed tomato soup 
  3/4 c. vinegar 
  2/3 c. sugar 
  1/4 c. oil 
  1 tsp. Worcestershire sauce 
  1 tsp. prepared mustard 
  1/2 tsp salt 
  
 

Cook carrots in small amount of water, until just tender, 8-10 minutes. Drain. Combine with onions and peppers in a large bowl. Mix seasoning and pour on vegetables. Cover and marinate in refrigerator overnight. Serve drained, reserving marinade. Return carrots to marinade.