Copper Coins - cooking recipe

Ingredients

4 c. cooked carrots, sliced
1 onion, diced
1 green pepper, chopped
1 c. celery, chopped
3/4 c. vinegar
3/4 c. sugar
1/2 c. oil
1 can tomato soup
1 tsp. dry mustard
2 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

Heat together vinegar, sugar, oil, tomato soup, dry mustard, Worcestershire sauce and salt and pepper to taste.
Pour over carrots and let stand overnight.
Drain off most of liquid when ready to serve.