Copper Pennies - cooking recipe

Ingredients

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

Preparation

Boil carrots until tender.
Layer carrots, onions and green peppers in casserole dish.
Combine remaining ingredients and mix until well blended.
Pour over carrot mixture and refrigerate for several hours before serving (overnight is recommended).
May be refrigerated for several days to improve flavor.