Copper Carrot Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
1 small green pepper, sliced
2 medium onions, sliced
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

Cook sliced carrots in salted water until fork-tender.
When cool, alternate layers of carrot slices, green pepper slices and onion rings.
Mix remaining ingredients and beat until completely blended.
Pour mixture over vegetables and refrigerate.
Can be prepared several days before serving.
Keeps well in refrigerator for a long time.
Excellent.