Copper Pennies - cooking recipe

Ingredients

2 pkg. carrots
1 can tomato soup
1/4 c. sugar
1 1/2 tsp. prepared mustard
1/2 tsp. Worcestershire sauce
1 bell pepper, chopped
1 onion, chopped
1/4 c. salad oil
1/4 c. vinegar

Preparation

Cut up carrots and cook until tender. Marinate the other ingredients together.
Pour over carrots. Put in refrigerator.