Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1/2 c. vegetable oil
1 c. sugar
1 large onion, diced
1 large green pepper, diced
6 oz. tomato juice
3/4 c. red wine vinegar
1 tsp. mustard
1 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. pepper

Preparation

Slice carrots into 1/4-inch coins.
Cook until tender; drain. Combine all other ingredients together.
Mix well.
Combine with carrots. Cover and refrigerate at least 3 to 4 hours.
Serve cold or warm. Store in refrigerator up to 2 weeks.