Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled, sliced, cooked and drained
1 onion, minced
1 green pepper, chopped (or substitute chopped pimiento)
1 can tomato soup
1/2 c. vegetable oil
3/4 c. sugar
1 tsp. Worcestershire sauce
3/4 c. vinegar
1 tsp. mustard

Preparation

Put tomato soup, vegetable oil, sugar, Worcestershire sauce, vinegar and mustard in pot and bring to a boil. Add carrots, onion and peppers and marinate.