Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 medium onion, chopped
1 medium bell pepper, chopped
1 (10 1/2 oz.) can tomato soup (undiluted)
1 tsp. Worcestershire sauce
1/2 c. salad vinegar
1 tsp. prepared mustard
1/4 c. sugar
1/4 c. oil

Preparation

Peel carrots and slice into coin-shaped pieces. Cook until tender, but firm. Place in deep bowl. Add onion and pepper. Mix remaining ingredients with wire whisk and pour over carrot mixture. Refrigerate for 24 hours. Makes 12 servings.