Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled and sliced
2 medium onions, thinly sliced
1 large green pepper, chopped
1 can tomato soup
1 c. sugar
3/4 c. vinegar
1/3 c. salad oil
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

Boil carrots in salted water until fork-tender; drain.
Mix carrots with onions and green pepper.
Heat the remaining ingredients until completely blended.
Pour over vegetables. Refrigerate overnight.