Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced round
1/2 c. vegetable oil
3/4 c. white vinegar
1 tsp. worcestershire sauce
3/4 c. sugar
1 can tomato soup
1 bell pepper, sliced
1 onion, sliced

Preparation

Cook carrots until barely tender.
Mix sauce ingredients; pour over hot carrots, which have been drained.
Add bell pepper and onion.
Marinate overnight or longer in refrigerator.
Drain before serving.