Copper Carrot Pennies - cooking recipe

Ingredients

1 medium bell pepper
2 lb. fresh carrots
1 medium onion
1/2 c. salad oil
1/2 c. vinegar
1/2 c. sugar
1 c. tomato soup
1 tsp. Worcestershire
1 tsp. prepared mustard
dash of Tabasco
salt
pepper

Preparation

Scrape carrots and slice.
Boil until fork-tender (not soft). Slice bell pepper and onion.
Don't cook.
Layer carrots, onion and pepper.
Combine remaining ingredients and pour over carrots, onion and pepper.
Let stand in refrigerator overnight.