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Copper Carrot Pennies

Ingredients

  • 1 bunch carrots, peeled and sliced in 1/4 inch rounds
  • 1/2 green bell pepper, sliced
  • 1/2 onion, chopped

Marinade

  • 1/2 can condensed tomato soup
  • 1/4 cup vegetable oil
  • 1/3 cup sugar
  • 1/3 cup white vinegar
  • 1/2 tsp. prepared mustard
  • 1 dash Worchestershire sauce

Instructions

  1. Boil sliced carrots in just enough water to cover, until just tender. Drain and set aside in bowl.

  2. Cool slightly and add bell pepper and onion.

  3. Mix remaining ingredients for marinade in saucepan. Bring to a boil, pour over vegetables, chill several hours and serve.