Copper Pennies - cooking recipe

Ingredients

6 carrots
1 c. tomato soup
1 Tbsp. vinegar
1 Tbsp. sugar
1 tsp. Worcestershire sauce
1/4 c. oil
1 small green pepper
1 small onion

Preparation

Peel, slice and cook carrots until tender.
Drain and cool carrots.
Heat soup, vinegar, sugar, Worcestershire sauce and oil. Chop pepper and onion.
Mix peppers and onions into carrots. Pour soup mixture over carrot mixture and stir.
Serve warm or cold.