Copper Pennies - cooking recipe

Ingredients

5 c. carrots, sliced thin, cooked in salt water and drained
1 sliced pepper
1 can tomato soup
1 c. white sugar
1 tsp. Worcestershire sauce
1 sliced onion
1/2 c. salad oil
3/4 c. vinegar
1 tsp. prepared mustard
salt and pepper to taste

Preparation

In pan, place all ingredients except carrots and bring to a boil.
Pour this mixture over the cooked carrots.
Put in refrigerator and chill overnight.
Will keep for a long time.
The longer it sets the better it is.