Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 medium onion, sliced
1 medium green pepper, 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
salt and pepper

Preparation

Slice carrots and boil until tender.
Cool and alternate layers of carrots, pepper and onion.
Make marinade of remaining ingredients and beat well.
Pour over mixture and refrigerate for at least 24 hours.