Copper Carrot Pennies - cooking recipe

Ingredients

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

Preparation

Slice and boil carrots in salted water until fork tender. Cool, alternate carrots, pepper rings and onions thinly sliced. Make a marinade of remaining ingredients, blending well. Pour over vegetables and refrigerate.