Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 onion
1 bell pepper
1 c. sugar
1 Tbsp. dry mustard
1 can tomato soup
1/2 c. oil
1/2 c. vinegar
1 Tbsp. Worcestershire sauce

Preparation

Cook carrots until tender; cool and slice.
Slice onion and bell pepper and add to carrots.
Mix sugar, mustard, soup, oil, vinegar and Worcestershire sauce and pour over carrots, onion and bell pepper.
Soak 24 hours to marinate well.