Copper Penny Carrots

• 2 lbs. carrots, peeled and sliced
• 1 large onion, coarsely chopped
• 2 green peppers, cut into chunks
• 1 (10 3/4 oz.) can tomato soup
• 1 c. sugar
• 1/2 c. salad oil
• 3/4 c. cider vinegar
• 1 tsp. Worcestershire sauce
• 1 tsp. celery or caraway seed
• 1 tsp. prepared mustard
• salt and pepper

1. Cook carrots in boiling water until just tender, not mushy. Drain. Place carrots in a large bowl with the onion and green pepper.
2. In a saucepan mix together the soup, sugar, salad oil, vinegar, Worcestershire sauce, celery or caraway seed, mustard, salt and pepper to taste.
3. Heat until sugar is dissolved and all is smooth.
4. Pour the hot mixture over the carrot mixture in the bowl.
5. Cover well and refrigerate at least 12 hours.

carrots, onion, green peppers, tomato soup, sugar, salad oil, cider vinegar, worcestershire sauce, celery, mustard, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=102226 (may not work)