Copper Pennies - cooking recipe

Ingredients

1 lb. carrots sliced and cooked in water for 3 to 5 minutes
1 onion sliced
1 bell pepper cut into strips
1 can tomato soup
3/4 c. sugar
1/4 c. vegetable oil
1/2 c. vinegar
1 Tbsp. worcestershire sauce

Preparation

Bring everything but he carrots to a boil.
Pour over carrots.
Marinate overnight in a glass container in the refrigerator.
Will keep several weeks in the refrigerator.