Copper Pennies - cooking recipe

Ingredients

3 cans drained, cooked carrots
1 medium bell pepper, diced
3 small sliced and ringed onions
1 can tomato soup
1 c. sugar
1/2 c. salad oil (Crisco)
1/2 c. vinegar
1 Tbsp. prepared mustard (French's)
1 Tbsp. Worcestershire sauce

Preparation

Place carrots, onions and peppers in layers in a bowl.
Salt and pepper to taste.
Mix other ingredients and pour over carrots. Refrigerate at least 12 hours before serving.