Copper Carrot Pennies - cooking recipe

Ingredients

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

Preparation

Boil carrots in salted water until tender.
Cool.
Drain carrots.
Alternate layers of carrots, green pepper rings and onion in medium serving dish.
Combine remaining ingredients in mixing bowl; beat until well blended.
Pour over vegetables. Refrigerate until serving time.
This can be made several days ahead.
Serves 12 to 15.