Copper Pennies - cooking recipe

Ingredients

2 lb. cooked carrots, circular cut
2 medium onions, sliced in rings
1 green pepper, chopped
1 can tomato soup
3/4 c. sugar
1/2 c. vegetable oil
2 Tbsp. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

Cook the cut carrots in boiling water with salt until tender (don't overcook).
Drain and cool carrots.
Combine with onions and pepper.
Mix together soup, oil, vinegar, mustard, Worcestershire, salt and pepper until blended well.
Pour over vegetables and refrigerate overnight.
This will keep several days in refrigerator.