Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled and sliced
1 (10 oz.) can tomato soup
1 medium onion, diced
1 medium green pepper, diced
1 c. sugar
3/4 c. salad oil
3/4 c. vinegar
1 Tbsp. Worcestershire sauce
1 tsp. mustard
salt and pepper to taste

Preparation

Cook carrots until tender. Drain. Combine all other ingredients and bring to a boil. Remove from heat. Add carrots. Refrigerate for 24 hours before serving. Can be served hot or cold. Keeps for weeks in refrigerator.