Copper Pennies - cooking recipe

Ingredients

5 c. sliced cooked carrots
1 can tomato soup
1/2 c. salad oil
1/2 c. sugar
2/3 c. vinegar
1 tsp. prepared mustard
1 tsp. salt
1 tsp. pepper
1 tsp. Worcestershire sauce
1 medium onion, chopped
1 small green bell pepper, chopped

Preparation

Drain carrots, mix all other ingredients and bring to a boil. Pour over carrots and refrigerate overnight.
Heat before serving. Serves 7.