Copper PenniesMarinated Carrots

Ingredients

• 1 lb carrots boiled and sliced 14-inch thick
• 1 green pepper diced
• 1 onion diced
• 1 can tomato soup
• 14 c salad oil
• 1 tsp Worcestershire sauce
• 34 c vinegar
• 1 c sugar
• 1 tsp mustard

Directions

1. Boil carrots in salted water
2. Cool
3. Saute pepper and onion in small amount of oil
4. Alternate carrots pepper and onion in bowl
5. Make a sauce of remaining ingredients and pour over vegetables
6. Refrigerate for at least 6 hours