Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
1 c. oil
3/4 c. vinegar
1 tsp. Worcestershire sauce
1 c. sugar
1 tsp. salt
1/2 tsp. pepper
1 can Campbell's tomato soup
1 tsp. prepared mustard
1 medium onion, chopped
1 green pepper, chopped

Preparation

Cook carrots until tender.
Drain and cool.
Add chopped onion and green pepper.
Mix remaining ingredients well.
Pour over carrot mixture and chill.
Keeps well for a week or more.