Carrot Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
1 can tomato soup
1 green pepper, chopped
1 onion, sliced thin
3/4 c. white vinegar
1/2 c. salad oil
1 c. sugar
1 tsp. mustard
1 tsp. Worcestershire sauce
2 tsp. salt
pepper to taste

Preparation

Cook carrots until tender.
Add soup, green pepper, onion, vinegar, salad oil, sugar, mustard, Worcestershire sauce, salt and pepper to taste.
Chill.