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Copper Penny Carrots
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3 lb. carrots, sliced
1 med. onion, thinly sliced
1 sm. green pepper, thinly sliced
1 can tomato soup
1 c. sugar
1 tsp. prepared mustard
Salt and pepper
1/2 c. vegetable oil
3/4 c. vinegar
1 tsp. Worcestershire sauce
Cook carrots in salted water 15 minutes. Rinse in ice water. Arrange layers of carrots, green peppers, and onion in bowl or container. Then pour marinade over carrot, green pepper, onion layer and refrigerate at least 6 hours until flavor is absorbed. Serves 12. This will keep for weeks in the refrigerator and marinade liquid may be used again.
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