Copper Pennies (Carrots) - cooking recipe

Ingredients

2 lb. carrots
1 sliced onion
green pepper
1/2 c. salad oil
3/4 c. vinegar
1 can tomato soup
1 tsp. mustard
1 Tbsp. Worcestershire sauce

Preparation

Mix last 4 ingredients for sauce.
Arrange carrots, pepper and onion in large layers in pan.
Pour sauce over vegetables. Refrigerate for 24 hours.