Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 c. tomato soup, undiluted
3/4 c. vinegar
1 Tbsp. dry mustard
salt and pepper to taste
1 c. sugar
2/3 c. vegetable oil
1 Tbsp. Worcestershire sauce

Preparation

Slice carrots and
cook
4 to 5 minutes.
Drain and add rest of\tingredients.
Refrigerate several hours or overnight. Keeps several days.