Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, diced
1 onion, sliced into rings
1 can tomato soup
1/2 c. salad oil
1 Tbsp. Worcestershire sauce
1 medium green pepper, sliced into rings
1 c. sugar
3/4 c. vinegar
1 tsp. mustard
salt and pepper to taste

Preparation

Cook sliced carrots (about 20 minutes), just until tender, not soft, and drain.
In a large bowl mix tomato soup, sugar, oil, vinegar, Worcestershire sauce and mustard.
Add carrots, green pepper rings and onion rings into liquid.
Mix well.
Refrigerate overnight.