Copper Pennies - cooking recipe

Ingredients

2 lb. bite size carrots, cooked until crispy, then cooled
bell pepper (I use 2 fairly large), chopped to bite size
1 (16 oz.) can tomato sauce
1 c. sugar
3/4 c. vinegar
1/2 c. oil
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
salt (I use about 1/4 tsp.)

Preparation

Mix the last 7 ingredients into casserole dish, then dump in the carrots and bell pepper.
Put in just a couple of onion rings to give it just a little flavor.
Cover; let set overnight in the refrigerator so that the flavors will mingle.
Enjoy.