Copper Pennies - cooking recipe

Ingredients

2 lb. carrots (2 cans)
1/2 c. sugar or to taste
1/4 c. oil
3/4 c. vinegar
green pepper, diced
1 onion, diced
1 Tbsp. prepared mustard
2 tsp. Worcestershire sauce
1 can tomato soup

Preparation

If whole carrots, slice in quarters in slices (these look like copper pennies).
Cook until barely tender in salt water (if one uses salt).
Drain.
Mix ingredients and pour over carrots.
Toss slightly and cover.
Marinate overnight in refrigerator.
Serve cold as a salad or as a hot vegetable.
(I prefer cold as a salad.)