Catherine Howell'S Copper Pennies - cooking recipe

Ingredients

5 c. carrots, scraped and sliced crosswise
1 small green pepper, sliced thinly
1 medium onion, sliced thinly
1 (10 3/4 oz.) can tomato soup
3/4 c. sugar
1/2 c. vegetable oil
1/2 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
salt to taste
pepper to taste

Preparation

Cook carrots in slightly salted water until tender, but firm. Drain and rinse with water.
Mix soup, sugar, oil, vinegar, mustard, Worcestershire sauce, salt and pepper.
Bring to a boil, stirring well.
Pour over carrots, onion and green pepper. Refrigerate 24 hours before serving.