This recipe was clipped from a newspaper and found in a large collection, date unknown. I’ve typed it out below along with a scanned copy.

Copper Penny

3 cups of sliced, cooked carrots, drained and cooled
1 can of tomato soup, undiluted
1/2 cup of vegetable oil
1 cup of sugar
1 teaspoon of mustard
1 teaspoon of Worcestershire sauce
2 medium onions, sliced
1 green pepper, sliced
salt and pepper to taste

Mix sauce together, pour over carrots. Stir in onions and peppers. Refrigerate for at least six hours. Great for picnics.