Copper Carrot Pennies - cooking recipe

Ingredients

2-lbs. carrots
1 small bell pepper
1 onion, chopped
1/2 c. Wesson oil
3/4 c. vinegar (I use red wine)
1 tsp. Worcestershire sauce
1 c. tomato soup
1 c. sugar
1 tsp. mustard
Salt and pepper to taste

Preparation

Slice and boil carrots in salted water until fork tender, cool carrots. Alternate layers of carrots, bell pepper and onion in a dish. Make your marinade sauce with the remaining ingredients. Beat marinade sauce with mixer until completely smooth. Pour mixture over vegetable layers, refrigerate. This will keep for several weeks.