Copper Pennies - cooking recipe

Ingredients

2 pkg. carrots, sliced in rounds
1 small green pepper (in thin strips)
1 medium onion, thinly sliced
1 (10 3/4 oz.) can condensed tomato soup
1/2 c. vegetable oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

Cook carrots in salted water until medium done.
Rinse in cold water.
Arrange layers in bowl of carrots, green pepper and onion. Combine all remaining ingredients in saucepan and bring to boil. Stir thoroughly until blended.
Pour marinade over carrot mixture.
Refrigerate until flavor is absorbed.
Drain to serve.