Copper Pennies - cooking recipe

Ingredients

1 can tomato soup
1 c. sugar
2/3 c. vinegar
1/2 c. corn oil
1 tsp. mustard
1 tsp. Worcestershire sauce
1 green pepper, chopped
3 stalks celery, chopped
1 small onion, chopped
2 lb. carrots

Preparation

Cut carrots 1/4-inch. Cook until fork-tender. Cook and mix with other ingredients. Marinate overnight.