Copper Pennies - cooking recipe

Ingredients

5 c. carrots, sliced and cooked
1 medium onion, chopped
1 green pepper, chopped
1 can condensed tomato soup
1/2 c. oil
1 c. sugar
3/4 c. vinegar
1 tsp. salt
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1/2 tsp. pepper

Preparation

Mix first three ingredients.
Add others together, then heat enough to dissolve sugar, then pour over cooked carrots, onion and green pepper.
Refrigerate.
Will keep 3 to 4 weeks.