Cold Carrot Copper Pennies - cooking recipe

Ingredients

2 lbs carrots, cooked and sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
1 can tomato soup
1 teaspoon Worcestershire sauce
3/4 cup white vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups sugar
1 teaspoon prepared mustard
1/2 cup vegetable oil

Preparation

Place cooked, sliced carrots, sliced onions and bell peppers in a large bowl.
Mix together tomato soup, Worcestershire sauce, vinegar, salt, pepper, sugar and mustard.
Pour over carrots and mix well.
Refrigerate over night.
Keeps in the refrigerator for 2-3 weeks.