Copper Pennies - cooking recipe

Ingredients

2 lb. medium size carrots
2 medium onions
2 medium green peppers
1 can tomato soup
3/4 c. sugar
1 c. vegetable oil
1 Tbsp. Worcestershire sauce
1 Tbsp. mustard
3/4 c. vinegar
1/2 tsp. salt

Preparation

Cut carrots diagonally and cook in salted water until tender (drain).
Cut green peppers and onions; add to drained carrots. Combine and heat soup, sugar, oil, Worcestershire sauce, mustard and vinegar; pour over carrots and let set overnight.