Copper Pennies - cooking recipe

Ingredients

2 lb. bag carrots
1 medium onion, chopped
1 small bell pepper
1 can tomato soup
dash of black pepper
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce

Preparation

Slice and boil carrots in salted water until they are fork-tender. Do not overcook. Drain and cool. While cooling, make a marinade with rest of ingredients and pour over carrots. Refrigerate before serving. Will keep several days in refrigerator.