Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled and sliced or frozen crinkle cut
1 medium green pepper
1 medium onion
1 can tomato soup
1/2 c. vegetable oil
2/3 c. sugar
3/4 c. cider vinegar
1 tsp. dry mustard or prepared mustard
1 tsp. Worcestershire sauce (optional)
1 tsp. or less salt
1/2 tsp. pepper (scant)

Preparation

Cook carrots until tender, but not mushy.
Drain.
Cut onion into rings.
Cut green pepper into rings, discarding seeds. Combine onion and green pepper with carrots in heatproof bowl.