Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled and sliced
1 onion, sliced thin
1 bell pepper, sliced in rings
1 can tomato soup
3/4 c. vinegar
2/3 c. sugar
1/2 c. oil
1 tsp. mustard
1 tsp. Worcestershire
1/2 tsp. salt

Preparation

Cook carrots until just tender.
Drain and mix with all other ingredients.
Cover and refrigerate overnight.