Copper Pennies

Here is an almost-fall-side-dish recipe from our cookbook on pg. 44:

{Copper Pennies}

Ingredients:
2 lbs carrots, cleaned and cut in rounds
1 green pepper, cut in 1 inch pieces
1 medium onion, cut in slices
1 can tomato soup
1/2 c. cooking oil
2 tbsp. Worcestershire sauce
1 c. sugar
1 tsp. dry mustard
1/2 c. vinegar
Salt to taste

Instructions:
Cook carrots until fork tender; drain and cool (do not overcook). Add green pepper and onion. Heat the remaining ingredients to boiling; cool. Pour over carrots, pepper, and onion. Chill to marinate overnight. Serve either hot or cold, and will keep for several days in the refrigerator.