Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 onion in rings
1 green pepper in rings
1 c. tomato soup
1 c. sugar
1 tsp. mustard
1/2 c. oil
1 Tbsp. Worcestershire
3/4 c. vinegar
salt and pepper to taste

Preparation

Scrape and slice carrots.
Boil in salt water until tender. (Be sure not to overcook so they will hold their shape.)
Drain and cool.
Mix remaining ingredients.
Add to carrots.
Mix well. Cover and refrigerate overnight.
Keeps well for several days. May be reheated or served cold.