Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
3 medium onions
1 to 2 green peppers
1 can tomato soup
1 tsp. mustard (dry)
3/4 c. sugar
3/4 c. vinegar
1/2 c. oil
1 tsp. Worcestershire sauce
salt and pepper

Preparation

Peel and cut carrots into \"pennies\".
Cook carrots until crisp, not mushy.
Drain and cool with cold water.
Peel onions and separate into rings.
Cut green peppers into strips or rings.