Copper Carrot Pennies - cooking recipe

Ingredients

2 lb. carrots
1/2 c. salad oil
1 medium onion
3/4 c. sugar
1 small green pepper
3/4 c. vinegar
1 can condensed tomato soup
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Preparation

Cut carrots into rounds and boil in salted water until barely fork tender.
Set aside to cool after draining.
Slice onion and pepper in thin slices.
Mix other ingredients into soup; alternate carrots, onion and pepper slices into bowl.
Pour soup mixture over.
Cover bowl and set in refrigerator for several hours. Tasty with meats.