Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced thin
1 green pepper, chopped
1 onion, chopped
1 can tomato soup
1 tsp. Worcestershire sauce
1 tsp. salt
1 c. sugar
3/4 c. vinegar
1/2 c. oil
1 tsp. prepared mustard

Preparation

Cook carrots about 5 minutes in salted water; drain and rinse to cool.
In a saucepan, mix soup and remaining ingredients.
Heat over medium heat for 15 minutes, until thick.
Put carrots in bowl.
Pour soup mixture over carrots and refrigerate overnight.