Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced in rings
1 onion, sliced thin
1 green pepper, sliced thin
1 can tomato soup
1/2 c. oil
3/4 c. vinegar
1 c. sugar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

Cook carrots in water until done.
Place carrots, onion and pepper in a casserole in layers.
Mix and cook the remaining ingredients to a boil, stirring well.
Pour over carrots. Refrigerate.
Keeps up to 4 weeks in refrigerator.