"Copper Pennies" - cooking recipe

Ingredients

2 lb. cooked carrots
1 green pepper
1 small onion
1 can tomato soup
1/4 c. vegetable oil
1 c. sugar
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

Layer carrots, green pepper and onion in a dish.
Heat remaining ingredients.
Do not boil.
Pour over carrot mixture and let set in refrigerator for at least 24 hours before serving.