Copper Carrot Pennies(Marinated) - cooking recipe

Ingredients

2 lb. carrots, sliced
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
dash of salt and pepper

Preparation

Boil
sliced
carrots in salted water until tender, but not soft.
Alternate layers of carrots, pepper rings and onion slices. Make
marinade
of
seasoning
and
soup ingredients. Blend
well and pour over the vegetables.
Refrigerate.
These are good in refrigerator several days.