Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
3 small onions, sliced
1 green pepper, sliced
3/4 c. sugar
1/4 c. vinegar
1 tsp. salt
1 tsp. Worcestershire sauce
1 can condensed tomato soup
1/4 tsp. dry mustard
1/2 c. salad oil

Preparation

Slice carrots.
Place in a saucepan and cover with water. Simmer until just tender.
Drain.
Transfer to a glass bowl, add sliced onions and green peppers.
Mix remaining ingredients together and pour over the vegetables.
Cover and marinate overnight.
Serve cold.