Copper Pennies
Cook 5-6 cups sliced carrots until tender; drain.
Mix together and pour over carrots:
1 can tomato soup
¼ cup vinegar
½ cup vegetable oil
1 cup sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
1 diced green pepper
1 diced onion
Refrigerate at least 12 hours
