Copper Penny Carrots
["2 lb. carrots, sliced", "1 onion, sliced into rings", "1 green bell pepper, sliced into rings", "1 (10 oz.) can tomato soup", "3/4 to 1 c. sugar", "3/4 c. vinegar", "1/2 c. oil", "1 tsp. to 1 Tbsp. Worcestershire sauce", "1 tsp. dry mustard or prepared mustard", "salt and pepper to taste"]
["Cook carrots in water in a saucepan just until tender; drain. Layer carrots, onion rings and green pepper rings in a bowl. Combine soup, sugar, vinegar, oil, Worcestershire sauce, dry mustard, salt and pepper in a saucepan; mix well. Bring to a boil. Pour over layers. Marinate, covered, in refrigerator overnight. Yield: 12 servings."]
["carrots", "onion", "green bell pepper", "tomato soup", "sugar", "vinegar", "oil", "Worcestershire sauce", "mustard", "salt"]