Copper Carrot Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
salt to taste
1 small green pepper, thinly sliced
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.
Alternate layers of carrots, green pepper rings and onion slices in dish. Combine remaining ingredients, adding more salt.
Beat until well blended and pour over vegetables.
Refrigerate.
Serves 12 to 15.