Copper Carrot Pennies - cooking recipe

Ingredients

2 lb. carrots
1 small green pepper
1 medium onion
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
pepper

Preparation

Slice and boil carrots in salted water until fork-tender. Cool.
Alternate layers of carrots, pepper rings and onion slices (thin).