Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, cut in small pieces, cooked and cooled in ice
2 medium onions
1 green pepper
3/4 c. vinegar
1 tsp. prepared mustard
1 can cream of tomato soup
1 c. sugar
1 tsp. pepper
1 tsp. Worcestershire sauce

Preparation

Mix all vegetables together.
Mix rest of ingredients together.
Pour over vegetables.
Set 24 hours in refrigerator.