Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
1 c. sugar
1 tsp. dry mustard
1 tsp. salt and pepper
1 can tomato soup
1/2 c. vinegar
1/2 c. oil
1 Tbsp. Worcestershire sauce
1 green pepper, cubed
1 medium onion, chopped

Preparation

Cook carrots until tender.
Mix other ingredients. Refrigerate.
Can be made up to a week prior to using.