Copper Pennies - cooking recipe

Ingredients

6 c. carrots
1 large green pepper, diced
1 large onion, diced
1 tsp. salt
1 tsp. pepper
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 c. sugar
1/4 c. vinegar
1/2 c. salad oil
1 can tomato soup (undiluted)

Preparation

Cook carrots tender-crisp.
Heat tomato soup until warm, then mix with carrots, vegetables and seasonings.
Refrigerate.
Keeps well.
Can be served hot or cold.