Copper Pennies - cooking recipe

Ingredients

5 c. sliced, cooked carrots
1 medium onion, sliced
1 small green pepper, sliced
1 can tomato soup
1/2 c. oil
1 c. sugar
1 tsp. mustard
1/2 c. vinegar
1 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Preparation

Combine all ingredients.
Let set overnight.
Serve as a vegetable or salad.
Serves 12 to 14.