Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced 1/4 inch slices, cooked, cooled, drained
1 medium bell pepper, sliced thin
2 medium onions, sliced thin
3/4 cup vinegar
1 can tomato soup
2/3 cup sugar
1/2 cup vegetable oil
1 tsp. Worscestershire sauce
1 tsp. mustard
1/2 tsp. salt

Preparation

Prepare first three ingredients.