Copper Pennies

Ingredients:
2 pounds carrots, sliced in circles
1 can cream of tomato soup
1/2 cup oil
1 cup sugar
3/4 cup vinegar
1 teaspoon mustard
1 teaspoon Worcestershire sauce
1 small green bell pepper, sliced in strips
1 small onion, sliced in rings
Salt

Directions:
Boil carrots until tender;
Drain.
Mix together souip, oil, sugar, vinegar, mustard and Worcestershire sauce
Combine bell pepper and onions
Mix all ingredients together gently in large container
Cover tighly, refrigerate overnight.
Stir again before serving.
Can add salt to taste.