Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 large onion
1 green pepper, thinly sliced
1 can tomato soup (undiluted)
1 c. sugar
1/2 c. vinegar
1/4 c. salad oil
1 Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce
salt and pepper to taste

Preparation

Cook carrots for 5 minutes (slice first).
Cool.
Layer with onion and green pepper.
Bring to boil soup, sugar, vinegar, salad oil, mustard, Worcestershire sauce, salt and pepper.
Pour sauce over cooled vegetables.
Refrigerate overnight.
Will keep 10 days if kept refrigerated.