2 lbs. fresh carrots
1 med. onion, chopped
1 med. green pepper, chopped
1 can tomato soup
1 c. sugar
3/4 c. vinegar
1/3 c. salad oil
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Slice and cook carrots until tender. Drain carrots. Chop onion, green peppers and add to tomato soup, sugar, vinegar, oil, mustard and Worcestershire sauce mixture. Mix with carrots. Marinate overnight (better if marinated 2 days).

This recipe will keep in the refrigerator for many days; also, Copper Pennies are delicious served warm. Serves 6 to 8.