Copper Carrot Pennies - cooking recipe

Ingredients

2 lb. carrots
1 small green pepper
1 medium onion
1 can Campbell's tomato soup
salt and pepper
1/2 c. salad oil
1 c. sugar
3/4 c. cider vinegar
1 tsp. dry mustard
1 tsp. Worcestershire sauce

Preparation

Slice carrots and boil in salt water until fork-tender. Drain.
When cool, alternate layers of carrots, pepper rings and onion slices (slice thin).
Make a marinade of remaining ingredients.
Blender is ideal.
Pour mixture over vegetables and refrigerate either in jar or covered dish.
Store in refrigerator.