Copper Pennies Salad - cooking recipe

Ingredients

2 lb. carrots
1 can tomato soup
1 c. sugar
3/4 c. vinegar
1 c. oil
1 tsp. mustard
1 tsp. Worcestershire
salt and pepper
3 stalks celery, chopped
1 medium onion, chopped
1 green pepper, chopped

Preparation

Cut carrots in rounds. Cook until tender. Do not overcook. While still hot, add all other ingredients with carrots. Mix. Let stand overnight. Keep covered tightly. Refrigerate. Will keep 2 to 3 weeks.