Copper Carrot Pennies - cooking recipe

Ingredients

2 lb. sliced carrots
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 small bell pepper, sliced
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
salt and pepper to taste

Preparation

Boil carrots in salt water until tender; cool.
Drain.
Mix all other ingredients.
Pour over carrots and chill.