Copper Pennies - cooking recipe

Ingredients

2 to 3 lb. carrots, cut fancy
2 green peppers, cut lengthwise
2 onions, cut in rings
1 c. tomato soup
3/4 c. sugar
1 tsp. mustard
3/4 c. vinegar
1/2 c. oil
1 tsp. Worcestershire sauce

Preparation

Cook carrots until soft and cool.
In blender, combine tomato soup, oil, vinegar, sugar, mustard and Worcestershire sauce.
Pour this over carrots and let stand overnight.
Then add peppers and onions and serve.