Copper Penny - cooking recipe

Ingredients

2 lb. carrots, sliced
1 green pepper, diced
1 onion, chopped
1 can tomato soup
1 c. sugar
3/4 c. white vinegar
1/2 c. salad oil
1 tsp. salt
1 tsp. mustard
1 tsp. Worcestershire sauce

Preparation

Cook carrots until tender. Drain. Combine carrots, green pepper and onion in a bowl.
Combine remaining ingredients.
Pour over vegetables.
Refrigerate overnight.
They get better with age!