Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced and cooked
1 medium onion, chopped
1 bell pepper
3 stalks celery, chopped
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
2 Tbsp. dry mustard
1 Tbsp. Worcestershire
1 can cream of tomato soup
salt and pepper to taste

Preparation

Drain cooked carrots.
Mix remaining ingredients together and bring to a boil.
Pour over carrots.
Marinate in refrigerator overnight or longer.
Keeps indefinitely.