Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 (10 oz.) can tomato soup
1 cup sugar
3/4 cup vinegar
1 tsp. mustard
1 tsp. Worcestershire Sauce
1/4 cup corn oil
1 bell pepper
1 onion

Preparation

Cook carrots.
Heat together soup, sugar, vinegar, mustard, Worcestershire Sauce, and corn oil.
Pour over carrots.
Add bell pepper and onion, chopped.
Stores well in refrigerator.