Copper Pennies - cooking recipe

Ingredients

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

Preparation

Cut carrots 1/4-inch thick and soak in salt water for 5 minutes (boiling water).
Drain, cool and set aside.
In blender, combine soup, sugar, salad oil, vinegar and Worcestershire sauce. Blend quickly.
Place carrots, pepper and onion in a bowl and pour mixture over top.
Refrigerate.