Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled and cut
1 can tomato soup
1 c. sugar
1 c. salad oil
3/4 c. vinegar
1 tsp. mustard
1 onion, sliced
1 green pepper, chopped
1 tsp. Worcestershire sauce

Preparation

Cook carrots with 1 teaspoon salt until tender.
Drain.
Mix other ingredients thoroughly.
Add carrots and marinate overnight.