Copper Carrot Pennies - cooking recipe

Ingredients

2 lb. carrots
1 bell pepper
1 onion
1 can tomato soup
1 c. sugar
1/4 c. salad oil
3/4 c. vinegar
1 tsp. Worcestershire sauce
1 tsp. prepared mustard

Preparation

Boil sliced carrots in salted water just until tender; drain. Put carrots, sliced pepper and onion in layers in a large casserole.
Make sauce with remaining ingredients in boiler; pour over vegetables.