Copper Pennies - cooking recipe

Ingredients

1 qt. sliced carrots
1 small green pepper, chopped
1 medium onion, chopped
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
1 c. tomato soup
1/2 c. oil
3/4 c. vinegar
1 c. sugar
1/8 tsp. pepper

Preparation

Cook carrots until crisp-tender.
Drain.
Add remaining ingredients; stir carefully so as not to break carrots. Refrigerate overnight.