Copper Penny - cooking recipe

Ingredients

2 lb. carrots, diced
1 green pepper
1 onion
1 can tomatoes
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce

Preparation

Cook carrots and drain.
Make marinade with liquid.
Beat well.
Pour over vegetables and refrigerate.
Store in refrigerator.
Serve cold.