Copper Pennies - cooking recipe

Ingredients

2 lb. sliced carrots
1 green sliced pepper
1 c. sugar
1 can tomato soup (condensed)
1/2 c. salad oil
1/2 c. vinegar
1 tsp. Worcestershire sauce
1 tsp. pepper

Preparation

Cook carrots in salted water; drain.
Combine other ingredients in a pan. Cook until it boils.
Pour over carrots; mix and refrigerate for several days.
Do not cook onion and green pepper.