Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced thin
1 small onion
1 can tomato soup
1/2 c. salad oil
3/4 c. sugar
3/4 c. vinegar
1 tsp. dry mustard
1 tsp. Worcestershire sauce

Preparation

Cook carrots until tender.
Combine other ingredients and heat to a boil.
Add carrots and heat through.
Remove mixture from stove and pour into serving bowl.
Chill overnight.