Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced thick and cooked until tender
2 green peppers, sliced thin
2 medium onions, sliced thin
1 can tomato soup
3/4 c. sugar
1/2 c. oil
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce

Preparation

In bowl, mix well, soup, sugar, oil, vinegar, mustard and Worcestershire sauce.
Then add onions and peppers.
Pour over cooked carrots.
Cover and refrigerate overnight.
Serve cold or at room temperature.
Good for picnic or buffet.