Copper Carrot Pennies - cooking recipe

Ingredients

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

Preparation

Cut carrots into 1/4-inch slices and boil in salted water until tender.
Drain and cool.
Alternate layers of carrots, pepper and onion in a large bowl. Make marinade of remaining ingredients, beating until completely blended.
Pour over carrots and refrigerate.
Serves 8 to 10. It is best when allowed to season several days before serving.
Will keep 2 to 3 weeks in refrigerator.