Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced thin, cooked and drained
1 can tomato soup
1 tsp. Worcestershire sauce
3/4 c. plus 2 Tbsp. sugar
1 tsp. salt
2 small onions, sliced thin
1 small green pepper, sliced thin
1/4 c. white vinegar
1 tsp. pepper
1/2 c. salad oil
1/4 tsp. dry mustard

Preparation

Add all ingredients to warm carrots; cover tightly and toss upside down.
Refrigerate for 24 hours.
Serves 10 to 12.