Copper Pennies - cooking recipe

Ingredients

2 large bunches carrots
1 green pepper, diced
1 large onion, diced
1 can tomato soup
1/2 soup can Wesson oil
1 c. sugar
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce

Preparation

Slice and boil carrots in salted water until tender; cool. Place carrots, peppers and onions in a large oblong pan.
Beat remaining ingredients well with beaters until blended.
Pour over vegetables; refrigerate. May be prepared several days before serving.