Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled and cut into disks (5 c.)
1 medium green pepper
1 medium onion
1 can tomato soup
1/2 c. vegetable oil
2/3 c. sugar
3/4 c. cider vinegar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper

Preparation

Cook carrots in boiling water until tender, but not mushy. Drain.
Cut onion into rings.
Cut pepper into rings, discarding seeds.
Combine onion and peppers with cooked carrots in heat-proof bowl.