Copper Pennies - cooking recipe

Ingredients

2 to 3 lb. sliced carrots
1 green pepper, diced
1 raw onion, chopped
1 can tomato soup
1 c. chopped celery
1 c. chow chow corn relish
1/2 c. salad oil
3/4 c. cider vinegar
3/4 c. sugar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
dash of salt and pepper

Preparation

Cook the sliced carrots in simmering water about 20 minutes until crisp-tender.
Drain.
Blend the remaining ingredients, except chow chow, to make a salad dressing.
Combine carrots and chow chow with it.
Allow to marinate before serving.
Refrigerate.