Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 medium onion, sliced
1 medium green pepper, sliced
1 c. sugar
1/2 tsp. dry mustard
1 c. undiluted tomato soup
1/2 c. vinegar
1/2 c. salad oil
1/2 tsp. Worcestershire sauce

Preparation

Slice and boil the carrots; drain.
Toss onion and green pepper with carrots.
Mix the sugar, dry mustard, tomato soup, vinegar and salad oil; add salt and pepper to taste.
Pour over vegetables.
Marinate overnight in refrigerator.
Serve cold.