Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, pared and sliced
1 purple onion, chopped
1 bell pepper, chopped
1 can tomato soup
1/4 c. Crisco
3/4 c. sugar
1/2 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire

Preparation

Cook carrots until just tender; drain.
Combine carrots, onion and pepper.
Mix remaining ingredients until completely blended. Pour over carrot mixture.
Refrigerate overnight.