Carrot-Copper Pennies - cooking recipe

Ingredients

5 c. sliced carrots
1 can creamy tomato soup
1/2 c. oil
1 c. sugar
3/4 c. vinegar
1 medium chopped onion
1 medium green pepper
dash of Worcestershire

Preparation

Cook carrots in salted water. Set aside. Combine remaining ingredients. Cook until peppers are tender. Add to carrots. Refrigerate overnight.