Copper Penny Carrots
2 pounds carrots, peeled and cut into ¼-inch discs
1 medium green pepper, seeded and cut into thin sliver-thin rings
1 medium red onion, cut into sliver-thin rings
1 can tomato soup
½ cup vegetable oil
2/3 cup sugar
¾ cup cider vinegar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
½ teaspoon pepper
1. Boil carrots until cooked but still firm, about 12 minutes. Drain. Combine cooked carrots with sliced pepper and onion in a bowl.
2. Combine all remaining ingredients in a saucepan. Bring to simmer over medium heat. Remove from heat and pour over carrots, onions, and peppers. Stir well. Cover and refrigerate overnight. Serve cold.