Copper Carrot Pennies - cooking recipe

Ingredients

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

Preparation

Slice carrots and boil in salty water until tender.
When cool, alternate layers of carrots and thinly cut slices of pepper and onion.
Make a marinade of remaining ingredients, heating well until blended.
Pour over vegetables and refrigerate.