Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled and sliced
1 medium onion
1 medium green pepper
1 can tomato soup
1/2 c. oil
2/3 c. sugar
3/4 c. cider vinegar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Preparation

Cook carrots until tender; drain.
Cut onion and pepper in rings or slice.
Combine remaining ingredients in saucepan; slowly bring to simmer over medium heat.
Remove and pour over carrots, onion and pepper.
Cover and refrigerate.
Serve cold.
Will keep for 3 weeks.