Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 large bell pepper
1 large onion
1 can tomato soup
1 c. sugar
3/4 c. vinegar
1/2 c. oil
1 Tbsp. mustard
1 Tbsp. Worcestershire sauce

Preparation

Clean and cut carrots into bite-size circles.
Cook until tender.
Chop half the onion and bell pepper.
Cut remaining half into ringlets to decorate top.
Drain carrots.
Mix soup, sugar, vinegar, oil, mustard and Worcestershire sauce until blended together.
Pour over carrot, onion and pepper mixture.
Place ringlets on top.
Refrigerate overnight.