Betty Armstrong'S Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 green pepper, sliced
1 onion, sliced in rings
1 can tomato soup
1/2 c. vegetable oil
1/2 c. sugar
3/4 c. vinegar
1 tsp. or more prepared mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

Steam sliced carrots (salted) until nearly done.
Heat sauce ingredients; pour over drained carrots, pepper and onion. Marinate in refrigerator.
Keeps a long time.