Carrot Pennies - cooking recipe

Ingredients

3 lb. carrots, sliced
1 large green pepper, chopped
1 medium onion, chopped
1 (10 oz.) can tomato soup (undiluted)
1 c. sugar
1/2 c. vinegar
1/2 c. vegetable oil
1 tsp. prepared mustard
1 tsp. salt
1 tsp. Worcestershire sauce

Preparation

Boil carrots for about 5 minutes and drain well.
Mix remaining ingredients together and pour over carrots.
Cover and refrigerate at least 12 hours, turning bowl upside down and shaking to distribute marinade.