Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced and cooked until just tender
1 bell pepper, chopped
1 onion, chopped
1 can tomato soup
1/2 c. salad oil
3/4 c. vinegar
1 c. sugar
1 tsp. mustard
1 Tbsp. Worcestershire sauce

Preparation

Mix soup, oil, vinegar, sugar, mustard and Worcestershire sauce.
Pour mixture over carrots, pepper and onion.
Marinate overnight in refrigerator.
Keeps for several days.