Copper Pennies - cooking recipe

Ingredients

2 (1 lb.) cans sliced carrots, drained
1 small green pepper, chopped fine
1 medium onion, chopped fine
1 can tomato soup
1/2 c. salad oil
1/2 c. sugar
3/4 c. white vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

May use fresh carrots.
(Peel and cook until tender.)
Let cool.
Combine all ingredients in order listed.
Stir to mix. Refrigerate overnight.
Serve cold.