Copper Pennies

I make this all the time...it is quick and easy and makes a great side dish to take to a pot luck type of event.

2 lbs of carrots sliced 1/8 - 1/4 inches thick
1 medium onion, thinly sliced
1 green pepper, cut into thin slices
1 (10 oz) can of tomato soup
3/4 cup cider vinegar
2/3 cup sugar
1/2 tsp salt
1 tsp of prepared mustard
1/2 cup vegetable oil
1 tsp. worcestershire sauce

Boil cut up carrots until tender. Drain. Add onions, green peppers. Mix together remaining ingredients and pour over carrots, onions and peppers. Stir to coat everything. Refridgerate and let sit for several hours...drain and serve.

Left overs will keep well in the refridge for several days.

Enjoy!