Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced and cooked
1 medium green pepper, diced
2 medium onions, diced
1/2 c. vinegar
1 tsp. Worcestershire sauce
1 can tomato soup
2/3 c. sugar
1/2 c. salad oil
1 tsp. prepared mustard

Preparation

Place cooked carrots in a large bowl with green pepper, onions; sprinkle with salt and pepper.
Mix remaining ingredients and pour over carrots mixture and mix.
Cover and place in refrigerator.
Let stand about 12 hours before serving.
Drain off part of dressing before serving.