Copper Pennies - cooking recipe

Ingredients

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

Preparation

Slice carrots and boil until fork-tender (in saltwater). Cool. Alternate layers of carrots, peppers and onion. Make marinade of soup, oil, vinegar, sugar, mustard and sauce; mix well. Pour over layers and refrigerate at least 24 hours.