Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled and sliced
1 medium green pepper, diced
3 medium onions, break slices apart
1 can cream of tomato soup
1 c. sugar
1/2 c. salad oil
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/4 tsp. pepper

Preparation

Cook carrots until tender.
Place in large dish the carrots, onions and green pepper in layers.
Mix other ingredients together and pour over carrots.
Cover tightly and place in refrigerator. Let stand 12 hours before serving.
Drain part of dressing from vegetables.
This can be used as a salad dressing for tossed salad.