Carrot Pennies - cooking recipe

Ingredients

3 lb. carrots, peeled
1 green pepper, chopped
1 onion, chopped
1 can tomato soup
3/4 c. sugar
1/2 c. white vinegar
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. Worcestershire
1/2 c. salad oil

Preparation

Slice carrots 1/4-inch thick and cook in enough water to cover.
Cook until done but do not overcook.
Drain and cool. Heat remaining ingredients, stirring, until sugar is dissolved. Cool completely.
Add carrots, mix well and refrigerate at least 24 hours.
This will keep a long time in refrigerator.