Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, cooked and cut crosswise
3 medium onions, sliced and broken apart
1 medium green pepper, diced
salt and pepper
1 (10 oz.) can tomato soup
3/4 c. sugar or less
1/2 c. salad oil
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Preparation

Into a large bowl, place carrots, pepper and onion in layers. Sprinkle with salt and pepper.
Mix tomato soup, sugar, oil, vinegar, mustard and Worcestershire sauce.
Pour over carrots and cover tightly.
Refrigerate 12 hours (if possible).
Serve as a vegetable or salad.
The drained extra dressing is good on a tossed salad.