Copper Pennies - cooking recipe

Ingredients

2 lb. sliced carrots
1 tsp. mustard
1 can tomato soup
2 medium onions
1 tsp. golden Worcestershire sauce
1 small green pepper
3/4 c. sugar
1/2 c. salad oil
3/4 c. vinegar

Preparation

Cook carrots.
Layer carrots, green pepper and onions in a large serving dish.
Sprinkle with salt and pepper.
Mix together remaining ingredients and pour over carrots.
Cover tightly and place in refrigerator overnight.
Serves 16.