Copper Pennies - cooking recipe

Ingredients

5 c. sliced carrots
1 chopped green pepper
1 can tomato soup
1 c. sugar
1 tsp. mustard
1 small chopped onion
1/2 c. Wesson oil
1 tsp. Worcestershire sauce

Preparation

Cook carrots until tender. Drain and cool. Mix onions and green pepper and add to carrots. Mix other ingredients and pour over carrots. Cover and refrigerate for 12 hours before serving.