Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced, cooked and drained
3/4 c. sugar
3/4 c. vinegar
1/2 c. salad oil
1 tsp. Worcestershire sauce
1 tsp. mustard
1 can tomato soup
4 small onions, cut in rings
1 medium bell pepper, cut

Preparation

Layer
carrots, onions and peppers.
Add sparingly salt and pepper.
Mix together all other ingredients and pour over carrots, onions and peppers.
Keep airtight for 12 hours.