Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
1 can tomato soup
1 purple onion, sliced
1 bell pepper, chopped
1/2 c. oil
1 c. sugar
3/4 c. vinegar
1 tsp. dry mustard
1 tsp. salt
1 tsp. pepper
1 tsp. Worcestershire

Preparation

Boil carrots in salted water until tender.
Drain.
Add onion and pepper.
Mix remaining ingredients and pour over vegetables. Marinate in refrigerate overnight.