Copper Pennies - cooking recipe

Ingredients

1 can tomato soup
1 tsp. mustard
1/2 c. vegetable oil
1 tsp. Worcestershire sauce
1/2 c. sugar
1 bell pepper, chopped
1 onion, thinly sliced
2 cans carrots, drained (may use frozen if desired)

Preparation

Mix soup, Worcestershire sauce, sugar, oil, mustard, onion and bell pepper.
Cook on low to dissolve sugar.
Continue cooking until onions and peppers are tender.
Pour while still hot over the drained carrots.
Store in covered dish in the refrigerator several hours or overnight prior to serving.