Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced and cooked just until tender
1 bell pepper, sliced or diced
1 medium onion, sliced and broken into rings
1 can cream of tomato soup
3/4 c. sugar
1/2 c. salad oil
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Preparation

Layer carrots.
Sprinkle salt and pepper, the onion and green peppers.
Mix remaining ingredients and pour over layers.
Cover tightly and place in refrigerator.
Let stand overnight.
The dressing is good on tossed salad.
Serves 6.