Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced and cooked until fork-tender
1 small green pepper
1 medium onion
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

Mix all ingredients and add to carrots.
Let marinate several hours.
Serve cold.