Copper Pennies - cooking recipe

Ingredients

5 c. carrots, sliced and cooked
1 medium onion, chopped
10 3/4 oz. tomato soup
1/2 c. oil
1 c. sugar
3/4 c. vinegar
1 tsp. salt
1 tsp. dry mustard
1 green pepper, chopped
1/2 tsp. pepper
1 tsp. Worcestershire

Preparation

Mix first 3 ingredients.
Blend all other ingredients into a sauce.
Pour sauce over vegetables.
Place in covered dish. Refrigerate overnight.
Will keep in refrigerator for 2 weeks.