Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 medium chopped onion
1 bunch chopped green onions
1 green pepper, chopped
1 Tbsp. oil
1/2 c. salad oil
1/2 c. white vinegar
1 small can tomato soup
1 Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce
1 c. sugar

Preparation

Cook carrots in salt water until tender.
Drain and cool.
Add onion, green pepper and green onions.
Mix with one tablespoon of oil.
Beat together in a large bowl 1/2 cup of oil, sugar, tomato soup, vinegar, mustard and Worcestershire sauce. Then mix all ingredients together.
Let stand a few hours, then refrigerate. Real good to make a day or 2 before serving.