Copper Pennies - cooking recipe

Ingredients

2 cans or jars sliced carrots, drained
1 medium onion, chopped
1 green bell pepper, chopped
1 clove garlic, minced
1 can tomato soup
1/4 c. salad oil
1/2 c. sugar
2/3 c. cider vinegar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
salt and pepper

Preparation

In saucepan, put last 6 ingredients.
Bring to boil.
Remove from heat.
While still hot, add the other ingredients.
Let cool. Cover and keep in refrigerator overnight.