Copper Pennies - cooking recipe

Ingredients

2 cans sliced carrots, drained
1 c. bell pepper, chopped
1 medium onion, chopped
3/4 c. sugar
3/4 c. vinegar
1/2 c. cooking oil
1 can tomato sauce
1 Tbsp. Worcestershire sauce
1 tsp. dry mustard

Preparation

Mix first 6 ingredients and heat slowly.
Simmer until vegetables are tender.
Add tomato sauce and Worcestershire sauce. Bring to a boil.
Serve hot or cold.
Makes 6 to 8 servings.