Copper Pennies - cooking recipe

Ingredients

1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 can tomato soup
1 Tbsp. Worcestershire sauce
1 Tbsp. mustard
carrots
1 onion
1 pepper

Preparation

Cook first 6 ingredients together.
Parboil carrots and slice. Spray pan with Pam.
Layer carrots, 1 onion and peppers with sauce.
Pour remaining sauce over carrots and refrigerate 3 or 4 days.