Copper Pennies - cooking recipe

Ingredients

3 lb. carrots, sliced
2 onions
1 green pepper, slivered
1/2 c. oil
1 can tomato soup
1 tsp. mustard
3/4 c. sugar
1 c. vinegar
1 tsp. worcestershire sauce

Preparation

Cook carrots in water with salt for 2 minutes and let sit until cool.
Carrots need to be tender.
Drain.
Combine oil, soup, mustard, vinegar, sugar and worcestershire sauce.
Cook until it starts to thicken.
Pour over vegetables and let marinate over night.