Copper Pennies - cooking recipe

Ingredients

5 c. sliced carrots, cooked
1 green pepper, diced
2 onions, diced
1 can tomato soup
1 c. sugar
1 tsp. pepper
1 tsp. salt
1 tsp. mustard
1 tsp. Worcestershire sauce
1/2 c. cooking oil
3/4 c. vinegar

Preparation

Cook carrots until tender; drain and cool.
Cut onions and green pepper and mix with carrots.
Mix soup, sugar, salt, pepper, dry mustard, Worcestershire sauce, oil and vinegar.
Pour over vegetables.
Chill for 24 hours.