Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, cooked
2 medium onions
2 medium green peppers
1 can tomato soup
1 c. sugar
3/4 c. vinegar
1/2 c. salad oil
1 tsp. mustard
1 tsp. Worcestershire sauce
1 tsp. black pepper
1 tsp. salt

Preparation

Cut onions and peppers in thin slices; mix with cooked sliced carrots.
Mix all other ingredients and add to carrots.
Let stand overnight (marinate).
Serve chilled.