Copper Pennies - cooking recipe

Ingredients

2 cans carrots or 2 lb. fresh carrots, sliced
1 medium onion, sliced thin
1 green bell pepper, chopped or diced
salt and pepper to taste
1 Tbsp. Worcestershire sauce
1 (10 3/4 oz.) can tomato soup (undiluted)
1 c. sugar
3/4 c. vinegar
1/2 c. oil
1 tsp. prepared mustard

Preparation

Cook carrots until slightly fork-tender.
Mix all liquid ingredients and the seasonings together.
Arrange in layers the carrots, onion and pepper.
Pour liquid over all.
This is best if made several days in advance.
Liquid can be kept and used up to two weeks in the refrigerator.
I use fresh carrots.