Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
1 green pepper, sliced
1/2 c. oil
1 c. sugar
1 tsp. mustard
1 onion, sliced
1 can tomato soup
1/2 c. red wine vinegar
1 tsp. Worcestershire sauce
salt and pepper

Preparation

Boil carrots until done.
Mix remaining ingredients.
Drain carrots; add to sauce.
Cover and marinate overnight.
Serve cold.