Copper Pennies - cooking recipe

Ingredients

1 1/2 lb. carrots
3/4 c. oil
1 tsp. Worcestershire sauce
1 can tomato soup
1 diced green pepper
1 medium diced onion
3/4 c. vinegar
1 tsp. mustard
salt and pepper

Preparation

Dice and cook carrots until tender.
Combine all the rest of the ingredients; heat to near boiling.
Drain the carrots and mix into the sauce; let cool.