Copper Pennies - cooking recipe

Ingredients

2 pounds carrots, peeled and sliced into 1/4 inch coins
1/2 cup vegetable oil
1/2 cup granulated sugar
1 large onion, diced
1 large green pepper, diced
1 can (5 1/2 oz) tomato juice
3/4 cup red wine vinegar
1 tsp. prepared mustard
1 tsp. worcestershire sauce
1 tsp. salt
1/4 tsp. pepper

Preparation

Cook the carrots just until crisp-tender. Drain. Combine all remaining ingredients in a large bowl; mix well.
Add carrots and stir until well mixed. Cover and refrigerate at least 3-4 hours. Serve cold as a salad or warm it and use as a side dish. Store in the refrigerator for up to 2 weeks. This is easy to make and can be prepared well ahead of time.