Copper Pennies - cooking recipe

Ingredients

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

Preparation

Cook carrots tender-crisp.
Add onions and peppers in Pyrex bowl.
Combine remaining ingredients.
Heat to simmer on low heat. Simmer 1 minute.
Pour over carrots, onions and green peppers. Cover and refrigerate overnight.