Copper Penny (Carrots) - cooking recipe

Ingredients

5 c. cooked sliced carrots
1 c. sliced red onions
1 sliced green pepper
1 (10 3/4 oz.) can tomato bisque soup
1/2 c. salad oil
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Preparation

Cook the sliced carrots, then mix with sliced pepper and onions.
Mix the seasoning together.
Pour over the vegetables. Cover and let sit 24 hours in refrigerator.
Drain all the sauce off before serving.