Copper Carrot Pennies - cooking recipe

Ingredients

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

Preparation

Slice and boil carrots in salted water until fork-tender. Alternate layers of drained carrots, pepper and onion slices (thinly cut).
Make marinade of remaining ingredients, beating until well blended.
Heat marinade until hot, almost a boil, then pour over vegetables.
Refrigerate.