Copper Carrot Pennies - cooking recipe

Ingredients

2 lb. carrots
1 green pepper
1 medium onion
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt
pepper

Preparation

Cook carrots until almost tender. Cool carrots and slice. Cut up pepper and onion. Mix these 3 items. Mix remaining ingredients until well blended. Pour over vegetables and refrigerate overnight.