Carrot Pennies - cooking recipe

Ingredients

2 lb. carrots
1 green pepper, rings
1 medium onion, sliced
1 c. sugar
1/4 c. vinegar
1 can tomato soup
1 tsp. prepared mustard
1 tsp. Worcestershire
1/4 c. salad oil
salt and pepper to taste

Preparation

Slice and boil carrots until tender-crisp.
Remove from hot water and chill.
Alternate layers of carrots, onions and green pepper rings.
Combine remaining ingredients and heat to a boil. Pour mixture over vegetables.
Keep in refrigerator, covered.
Can be kept crisp for several weeks.