Copper Pennies - cooking recipe

Ingredients

4 cans carrots, drained (I use approximately 6 c. fresh cooked carrots)
1 medium onion, chopped
1 large green pepper, chopped
1 (10 3/4 oz.) can tomato soup
1/2 c. sugar
1/4 c. vinegar
1/4 c. salad oil
1 tsp. mustard
1 tsp. salt
1 tsp. pepper
1 tsp. Worcestershire sauce

Preparation

Stir into vegetables.
Best if left overnight, 12 hours, before serving.
Can be used as a cold vegetable dish or a side dish.