Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 tsp. salt
2 small onions, sliced in rings
1 green pepper, chopped
1 can tomato soup
1/4 c. vinegar
3/4 c. sugar
1/4 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/2 c. salad oil
dash of pepper

Preparation

Peel, slice thin and cook carrots and salt in water until tender; drain.
Mix other ingredients with carrots; let stand overnight.
Good hot or cold.