Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced and cooked until tender
1 medium onion, diced
1 medium green pepper, diced
1 can tomato soup
1 c. white sugar
3/4 c. vinegar
1/2 c. salad oil
1 Tbsp. dry mustard
1 Tbsp. Worcestershire sauce
salt and pepper

Preparation

Mix
all ingredients, except carrots, in saucepan.
Mix well and
bring
to a boil.
Pour over carrots and cool.
May keep, covered,
in refrigerator.
Should set overnight before serving.