Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 small green bell pepper
1 medium onion
1 can tomato soup
salt and pepper to taste
1/4 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce

Preparation

Slice and boil carrots until tender.
When cool, alternate layers of carrots, green bell pepper rings and onion slices.
Make marinade of remaining ingredients, beating well until completely blended.
Pour mixture over vegetables and sit overnight in refrigerator.
Ready to serve.