Copper Pennies - cooking recipe

Ingredients

2 lb. cooked sliced carrots
1 green pepper, sliced into strips
1 onion, sliced into strips
1 can tomato soup
1/2 c. salad oil
1 tsp. Worcestershire sauce
3/4 c. vinegar
1 tsp. dry mustard
1 c. sugar
salt and pepper to taste

Preparation

Mix carrots, pepper and onion.
Combine other ingredients and add to vegetables.
Marinate at least 24 hours.
Serve cold from refrigerator.
These will last from 1 to 2 weeks or longer.