Copper Pennies - cooking recipe

Ingredients

3 cans carrots, drained
1 bell pepper, sliced
1 onion, sliced
1 can tomato soup
1 c. sugar
1/2 c. salad oil
3/4 c. vinegar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
salt to taste

Preparation

Layer carrots, onion and bell pepper in a large dish.
Mix remaining ingredients in a saucepan; bring to a boil.
Pour over vegetables and chill.
Will keep in refrigerator for several weeks.