Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced and cooked (not soft)
1 can tomato soup
1 c. sugar
1/4 c. oil
3/4 c. vinegar
1 tsp. prepared mustard
1 onion, chopped
1 green pepper
1/2 c. celery
1 tsp. Worcestershire sauce
salt and pepper

Preparation

Cool carrots and drain.
Combine remaining ingredients and add carrots.
Refrigerate for 24 hours before serving.
Keeps a long time in refrigerator.