Copper Penny - cooking recipe

Ingredients

2 lb. carrots
1 medium onion
1 green pepper
1 (10 oz.) can tomato soup
1 tsp. Worcestershire sauce
1/2 c. vinegar
3/4 c. sugar

Preparation

Slice carrots and cook just until tender.
Do not overcook. Chop onion and pepper and layer in bowl.
Combine the remaining ingredients and bring to a boil.
Pour the sauce over the layered carrots.
Marinate in refrigerator overnight.
The longer it marinates, the better.