Copper Carrot Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
1 medium onion, sliced
1/2 c. cooking oil
3/4 c. white vinegar
1 tsp. Worcestershire sauce
1 small green bell pepper, sliced
1 can tomato soup
1 c. sugar
1 tsp. mustard
1 tsp. salt
pepper

Preparation

Place layer of carrots, pepper and onion in dish.
Be sure to slice vegetables thin.
Mix remaining ingredients; beat well.
Pour over vegetables and refrigerate.