Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
1 small bell pepper, chopped
1 medium onion, chopped
1 can tomato soup
1/2 c. vegetable oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt
pepper

Preparation

Cook carrots in salty water until slightly soft.
Rinse in ice water.
Arrange layers of carrots, green pepper and onion in bowl or container with lid.
Combine all ingredients (remaining) in a saucepan and bring to boil, stirring until thoroughly blended. Pour over carrot mixture and refrigerate until flavor is absorbed, 24 hours.
Will keep 2 weeks if kept cold.