Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
1 can (10 oz.) tomato soup
1 c. sugar
1 tsp. pepper
1 chopped onion
1 chopped green pepper
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. mustard
1/2 c. oil
3/4 c. vinegar

Preparation

Cook (can be steamed) carrots until tender, but still crunchy. Mix all other ingredients and add to carrots.
Refrigerate, the longer the better.