Copper Pennies - cooking recipe

Ingredients

2 lb. sliced, cooked carrots
1 small green pepper
1 onion
1 can tomato soup
1/2 c. sugar
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

Dice pepper and onion and add to cooked, drained carrots. Heat soup, sugar and vinegar to boiling.
Add remaining ingredients to hot mixture and pour over carrots, peppers and onions.
Store covered in refrigerator.
This is better if allowed to set 24 hours before serving.