COPPER PENNY CARROTS 2 lbs. carrots 1 onion, thinly sliced 1 green pepper sliced 1/2 cup sugar 3/4 cup vinegar 1/2 cup olive oil 1 teaspoon mustard 1 can condensed tomato soup 1 teaspoon salt 1/2 teaspoon pepper 1 teaspoon worcestershire sauce Cook carrots in salt water. Let cool. Mix other ingredients pour over carrots place in refrigerator for 2 hours.