Copper Pennies - cooking recipe

Ingredients

2 lb. carrots or less
1 medium bell pepper
3 medium onions
1 can tomato soup
3/4 c. sugar
1/2 c. salad oil
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Preparation

Peel carrots, sliced.
Cook until tender.
Slice onions and break apart in rings.
Dice bell pepper.
Place cooked carrots in large dish with bell peppers and onions in layers.
Sprinkle with salt and pepper each layer.
Mix remaining ingredients together and pour over layered carrots and onions.
Cover tightly and refrigerate 12 hours before serving.