Copper Dollars

2 Lb. Carrots
1 Large Onion
1 Large Green pepper
1 Cup Sugar
1 Can Condensed tomato soup
3/4 Cup Cider or white distilled vinegar
1/2 Cup Salad oil
1 Tsp. Worcestershire sauce
1 Tsp. Prepared mustard
Salt and pepper to taste

Slice carrots 1/4-inch thick. Cook carrots in 1-inch boiling water, covered, until tender, 10 to 15 minutes. Drain and cool. Slice and separate onion into rings. Slice green pepper into 1/4-inch wide strips. In a large bowl, place carrots, onion and green pepper along with remaining ingredients; mix well. Cover and refrigerate for 12 hours or longer. Keeps for several days in the refrigerator.

Yield: 8 cups