Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, cut into slices
1 large green pepper, cut into strips
1 medium onion, sliced into rings
1 (10 oz.) can tomato soup
3/4 c. vinegar
1/2 c. sugar
1 tsp. dry mustard
1 tsp. Worcestershire sauce

Preparation

Boil carrots until fork-tender.
Put in bowl.
Add peppers and onions.
Mix remaining ingredients and boil 3 minutes.
Pour over vegetables.
Set in refrigerator overnight or longer.
Serve cold.