Copper Pennies - cooking recipe

Ingredients

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

Preparation

Boil carrots in salted water until tender; cool.
Alternate onion, pepper and carrots in layers.
Meanwhile, combine remainder of ingredients.
Beat until blended well.
Pour over vegetables. Refrigerate until serving.
Serves 12 to 15.