Copper Pennies - cooking recipe

Ingredients

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

Preparation

Boil carrots until tender.
Layer carrots, onions and peppers. Combine remaining ingredients.
Mix well.
Pour over carrots and refrigerate overnight.