Copper Pennies - cooking recipe

Ingredients

5 c. carrots, sliced round (two 1 lb. pkg.)
1 can tomato soup
3/4 c. white vinegar
1 tsp. Worcestershire sauce
1 tsp. salt
1 medium onion, sliced round
1 bell pepper, sliced round
3/4 c. sugar
1/2 c. salad oil
1 tsp. prepared mustard
1 tsp. pepper

Preparation

Cook carrots until tender-crisp; drain.
Add onion and bell pepper.
Heat other ingredients until hot; pour over.
Cover and refrigerate at least overnight.