Copper Pennies - cooking recipe

Ingredients

2 lb. carrots (canned, if desired)
1 small 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

Preparation

Slice and boil carrots in saltwater until fork-tender; drain and cool.
When cool, mix.
Make marinade with remaining liquid, beating well (blender or beater).
Pour mixture over vegetables and refrigerate.
Can be prepared several days in advance and kept in the refrigerator.