Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 onion
1 green pepper
1 can tomato soup
3/4 c. vinegar
1/2 c. salad oil
1 Tbsp. Worcestershire sauce
1 Tbsp. prepared mustard
1 c. sugar

Preparation

Clean carrots, slice and cook until tender. When cool, add cleaned, sliced onions and pepper rings.
Combine tomato soup, vinegar, salad oil, Worcestershire sauce, mustard and sugar.
Mix well and pour over vegetables.
(Cauliflower may be added.) Refrigerate several days.