Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 small green pepper
1 medium onion
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce

Preparation

Slice and boil carrots in salt water until fork-tender; drain and cool.
Make marinade using remaining liquid from carrots and next 8 ingredients.
Mix well using blender or beater.
Pour mixture over carrots and refrigerate.
Can be prepared several days in advance.