Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 large onion
1 large green pepper
1 can tomato soup
3/4 c. vinegar
1 Tbsp. Worcestershire sauce
1/4 to 1/2 c. salad oil
1 c. sugar
salt and pepper

Preparation

Slice and steam carrots until just crunchy. Blend soup, oil, vinegar, sugar, sauce and spices. In a large bowl, tumble onion and pepper with carrots while dribbling over sauce. Store in large jar in fridge. Ready in 3 days. Lasts a long time.