Copper Pennies - cooking recipe

Ingredients

5 c. cooked carrots
1 chopped bell pepper
1/2 c. salad oil
3/4 c. vinegar
1 tsp. Worcestershire sauce
1 onion, chopped
1 c. cream of tomato soup
1 c. sugar
1 tsp. mustard
salt and pepper to taste

Preparation

Mix soup, salt, pepper, vinegar, oil, Worcestershire sauce and sugar.
Bring to a boil.
Place carrots (drained), bell pepper and onion in large bowl.
Pour mixture over carrots.
Cover and seal. Place in refrigerator.
Serve chilled.