Copper Pennies(Marinated Carrots) - cooking recipe

Ingredients

1 lb. carrots, boiled and sliced 1/4-inch thick
1 green pepper, diced
1 onion, diced
1 can tomato soup
1/4 c. salad oil
1 tsp. Worcestershire sauce
3/4 c. vinegar
1 c. sugar
1 tsp. mustard

Preparation

Boil carrots in salted water.
Cool.
Saute pepper and onion in small amount of oil.
Alternate carrots, pepper and onion in bowl.
Make a sauce of remaining ingredients and pour over vegetables.
Refrigerate for at least 6 hours.