Copper Pennies(Serves 12) - cooking recipe

Ingredients

2 lb. carrots, cooked and sliced
1 onion, sliced thin
1 bell pepper, sliced thin
1 can tomato soup, undiluted
3/4 c. cider vinegar
1/2 c. vegetable oil
1 Tbsp. dry mustard
1 c. sugar (can use less)
1 Tbsp. Worcestershire sauce
salt and pepper to taste

Preparation

Mix these ingredients together.
Pour into casserole
and mix with vegetables.
Refrigerate overnight for flavor.