Copper Pennies - cooking recipe

Ingredients

3 c. carrots, cooked
1 c. tomato soup
1 tsp. salt
1 tsp. dry mustard
1 c. sugar
1/2 c. oil
1/2 c. vinegar
1 tsp. Worcestershire sauce
1 green pepper
1 medium onion

Preparation

Chop pepper and onion.
Add to other ingredients.
Serve hot or cold.
Serves 6.
Use cooked fresh or canned carrots.