Copper Penny Carrots

Ingredients

• 1 can tomato soup
• 12 c salad oil
• 1 c sugar
• 34 c vinegar
• 1 tsp prepared mustard
• 1 tsp Worcestershire sauce
• 2 lb carrots sliced
• 1 medium green pepper sliced
• 1 medium onion sliced

Directions

1. Bring the first 6 ingredients to a boil
2. Let cool
3. Cook carrots in salted water until tender-crisp
4. Rinse in ice water Arrange layers of carrot peppers and onions in tightly sealed container
5. Pour dressing over vegetables
6. Seal tightly Refrigerate for several hours or overnight
7. Will keep for weeks Liquid may be drained and used as a salad dressing
8. Makes 2 quarts