Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
1 green pepper, sliced
1 onion, sliced in rings
1 can tomato soup
1 Tbsp. Worcestershire sauce
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. mustard
salt and pepper to taste

Preparation

Boil carrots in salted water until fork-tender; cool. Alternate layers of carrots, onion and pepper.
Combine remaining ingredients and beat until well blended.
Pour over vegetables and refrigerate at least one day before serving.