Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, cooked and sliced in circles
1 green pepper, diced
1 large onion, diced
1 can tomato soup (undiluted)
3/4 c. sugar
3/4 c. vinegar
1 Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce
1/2 c. oil

Preparation

Mix carrots, pepper and onion.
Set aside.
Bring to a boil rest of ingredients.
Cool and add to carrot mixture.
Refrigerate overnight before serving so flavors can meld.
Keeps in refrigerator indefinitely.