Copper Carrot Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled, sliced, cooked until tender, drained and cooled
1 medium onion
1/2 c. chopped bell pepper
1 can tomato soup
1/2 c. cooking oil
1 c. sugar
3/4 c. apple cider vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

Heat all ingredients until blended. Pour over carrots. Dish is ready to serve.