Copper Carrot Pennies - cooking recipe

Ingredients

3 cans sliced carrots
1 large onion, chopped
1/3 c. salad oil
3/4 c. vinegar
1 tsp. Worcestershire sauce
salt and pepper to taste
1 large green pepper, chopped
1 can tomato soup
1 c. sugar
1/2 c. lemon juice
1 tsp. prepared mustard

Preparation

Pour over carrots, etc. Better if refrigerated 10 to 12 hours. Will keep in refrigerator for several days.