Copper Carrot Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
1 small green pepper
1 medium onion
1 can tomato soup
1 c. sugar
1/2 c. salad oil
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

Boil carrots in salted water until fork-tender.
Cool. Alternate carrots, peppers and onion rings in dish.
Combine remaining ingredients until well blended.
Pour over vegetables. Refrigerate until needed.
Serves 12 to 15.