Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 medium green pepper, sliced
1 can tomato soup
1/2 c. salad oil
1 c. vinegar
1 Tbsp. mustard
1 Tbsp. Worcestershire sauce

Preparation

Slice
carrots\tand cook until tender.\tDrain and cool. Alternate layers of carrots, pepper and onions.
Blend remaining ingredients
and pour over vegetables.
Refrigerate until serving time.