Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 can undiluted tomato soup
1/2 c. salad oil (canola preferred)
3/4 c. wine vinegar
1 tsp. prepared mustard
1 medium chopped onion
1 medium diced green bell pepper
1 1/2 Tbsp. Worcestershire sauce

Preparation

I slice the carrots in food processor, then steam or cook in microwave oven until a little over half done.
Heat soup and add oil, vinegar, sugar, onion, pepper and mustard.
Add cooked carrots to other ingredients and let stand several hours in refrigerator, preferably overnight.
Stir several times.
Serve cold or room temperature.