Copper Pennies - cooking recipe

Ingredients

2 c. sliced carrots, peeled, cooked and cooled (may use canned carrots)
1 medium onion (raw), sliced
1 small green pepper (raw), sliced
1 stalk celery, sliced (if desired)
1/2 c. salad oil
1 can tomato soup
1 c. sugar or less
1 tsp. salt
1 tsp. pepper
3/4 c. white vinegar
1 tsp. mustard (ground)
1 tsp. Worcestershire sauce

Preparation

Let cool.
In container, combine carrots, onion, pepper, celery and sauce 24 hours before serving.
Keeps 2 to 3 weeks in refrigerator.