Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 large onion
1 large pepper
1 small can tomato soup
1/2 c. sugar
1/4 c. oil
1/2 c. cider vinegar
1/2 tsp. each: salt and pepper
1/2 tsp. Worcestershire sauce

Preparation

Slice carrots diagonally.
Cook until tender.
Slice onion. Slice pepper in thin strips.
Place onion and pepper on top of carrots while cooking to soften.
Boil remaining ingredients until sugar dissolves, not any longer.
Pour over vegetables while hot. Cool.
Will keep in refrigerator 2 to 3 weeks.