Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced or 2 cans carrots
1 c. bell pepper, coarsely chopped
3 onions, sliced in rings
1 can tomato soup
1/2 c. salad oil
3/4 c. vinegar
3/4 c. sugar
1 tsp. Worcestershire sauce
1 tsp. prepared mustard

Preparation

If using fresh carrots, cook until tender.
Mix all ingredients together and let stand in refrigerator at least 12 hours.
You can drain carrots and use the liquid for salad dressing.