Copper Pennies - cooking recipe

Ingredients

2 lb. cooked carrots (slightly firm)
1 diced green pepper
1/2 c. sugar
1/4 c. oil
1 tsp. Worcestershire sauce
1 can tomato soup
3 onions, sliced in rings
1/4 c. vinegar
1 tsp. prepared mustard

Preparation

Cut carrots into round pieces and boil about 5 minutes. Combine carrots with rest of ingredients and refrigerate 24 hours before serving.