Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled and sliced
1 small green pepper
1 medium onion
1 can tomato soup
1/2 c. salad oil
3/4 c. vinegar
1 Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce
1 c. sugar

Preparation

Cook carrots in water for 15 minutes.
Slice onion and cube the green pepper.
Mix all ingredients and add the drained hot carrots to the mixture.
Refrigerate at least 24 hours before serving.
These improve when they are kept longer.