Copper Carrot Pennies - cooking recipe

Ingredients

2 lb. carrots
1 onion, sliced in rings
1 green pepper, sliced in rings
1 can tomato soup
1/2 c. salad oil
1 c. sugar or 10 pkg. Sweet 'N Low
3/4 c. vinegar
1 tsp. Worcestershire sauce
salt and pepper

Preparation

Scrape, slice and boil carrots in salted water until tender. Drain and cool.
In bowl, alternate layers of carrots, peppers and onion rings.
Combine marinade ingredients and pour over vegetables.
Cover and refrigerate.
Keeps well.
Pretty served in glass container.
Good as salad or vegetable.
Cherry tomatoes may be added.
Serve cold.