Copper Pennies

• 2 lb. carrots, peeled and cut into discs
• 1 medium green pepper
• 1 medium onion
• 1 can tomato soup
• 1/2 c. vegetable oil
• 2/3 c. sugar
• 3/4 c. cider vinegar
• 1 tsp. dry mustard
• 1 tsp. Worcestershire sauce
• 1 tsp. salt
• 1/2 tsp. pepper

1. Cook carrots in boiling water until tender, but not mushy. Drain.
2. Cut onion into rings.
3. Cut pepper into rings, discarding seeds.
4. Combine onion and pepper with cooked carrots in heatproof bowl.
5. Combine all remaining ingredients in saucepan.
6. Slowly bring to simmer over medium heat.
7. Remove from heat and pour over carrots, onion and pepper.
8. Cover and refrigerate overnight. Serve cold.
9. Will keep in refrigerator 2 to 3 weeks.
10. Makes 8 servings.

carrots, green pepper, onion, tomato soup, vegetable oil, sugar, cider vinegar, dry mustard, worcestershire sauce, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=476191 (may not work)