Copper Carrot Pennies - cooking recipe

Ingredients

2 cans sliced carrots, drained (approximately 2 lb.)
1 onion, sliced in rings
1 can tomato soup
3/4 c. vinegar
salt and pepper to taste
1 green pepper, sliced in rings
1 c. sugar
1/2 c. salad oil
1 tsp. Worcestershire sauce

Preparation

Prepare at least one ear of corn per person.
Don't take shuck off the corn.