Copper Pennies

3/4 cup sugar
1/3 cup vinegar
1 cup vegetable oil
1 tsp dry or prepared mustard
1 tsp Worcestershire sauce
1 (10 3/4 oz) can tomato soup
2 lbs carrots, peeled, cooked and sliced
1 green bell pepper, sliced or chopped
1 medium onion, sliced into rings or chopped
1 tsp salt
few dashes black pepper

In a saucepan, combine the oil, vinegar, sugar, Worcestershire sauce, salt and pepper.  Cook on medium heat for a couple of minutes and bring to a boil.  Remove from heat and add the tomato soup. Stir this mixture together well.  Mix the carrots, bell pepper and onion together in a separate bowl.  Pour sauce from the saucepan over the vegetables. Stir to combine.  Refrigerate overnight. Serve cold as a side dish.  This keeps well for at least six weeks in the refrigerator.