Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced, cooked and drained
1 small onion
1 tsp. Worcestershire sauce
1/2 c. sugar
3/4 c. white vinegar
1 tsp. prepared mustard
1 green pepper, sliced
salt and pepper to taste

Preparation

Combine all ingredients except carrots.
Pour sauce over carrots that have been placed in dish.
Refrigerate 24 hours. Serve hot or cold.