Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced and cooked until tender
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 onion, chopped
1 green pepper, chopped
1 tsp. Worcestershire sauce
salt
pepper

Preparation

Cook carrots until tender.
Heat soup until hot and add all ingredients.
Pour over carrots.
Refrigerate for at least 24 hours.
Keeps indefinitely.