Carrot Copper Pennies - cooking recipe

Ingredients

2 lb. sliced cooked carrots
1 small onion
1 small green pepper
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 can tomato soup
1/2 c. oil
3/4 c. vinegar
salt and pepper to taste (optional)

Preparation

Bring mustard, Worcestershire sauce, tomato soup, oil, vinegar and salt and pepper to a boil.
Pour this mixture over the cooked carrots, raw onion and green pepper.
Serve warm or cold. Refrigerate up to two weeks.