Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1/2 c. vegetable oil
1 c. sugar
1 large onion, diced
1 large green pepper, diced
1 can (5 1/2 oz.) tomato juice
3/4 c. red wine vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Preparation

Cook the carrots until crisp-tender; drain.
Combine all remaining ingredients in a large bowl; mix well.
Add carrots, stir until well mixed.
Cover and refrigerate at least 3 to 4 hours.
Serve cold as salad or warm it and use as a side dish.