Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled and sliced
1 green pepper, cut up
1 large onion, rings or strips
1 can tomato soup
3/4 c. sugar
1/4 c. vegetable oil
1/2 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
salt and pepper

Preparation

Bring sliced carrots to boil.
Drain.
Cut pepper and onion in slices on strips.
Take remainder of ingredients and bring to a boil. Pour over vegetables.
Refrigerate overnight.
Keeps for weeks.
Good with all meats.