Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
1 large onion
1 green pepper
1 can tomato soup
1/2 c. vinegar
1/2 c. Wesson oil
1/2 c. sugar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Preparation

After cooking carrots, drain and set aside.
Slice onion and green pepper.
Mix with tomato soup, vinegar, oil and sugar.
Heat to boiling and pour over drained carrots.
Can be served hot, but also good cold a day or so later.