Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced and cooked until just tender
1 large green pepper, sliced thin
1 medium onion, sliced into rings
1 can tomato soup
1/2 c. oil
1 c. sugar
3/4 c. vinegar
1 Tbsp. mustard
1 Tbsp. Worcestershire sauce

Preparation

Mix the first 3 ingredients together and let set overnight. Mix the last 6 ingredients and blend well.
Pour over carrots and chill.