Copper Pennies - cooking recipe

Ingredients

2 lb. carrots or several cans of carrots
1 small green pepper
1 medium onion
1/2 salad oil
1 c. sugar
1 can tomato soup
3/4 . vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire Sauce
salt & pepper to taste

Preparation

Slice & boil carrots in salt water until tender. Drain & cool. Alternate layers: carrots, pepper, onion. Mix Marinade well, beating. Pour over vegetables. Cover and refrigerate.