Copper Carrot Pennies - cooking recipe

Ingredients

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

Preparation

Boil carrots in salt water until tender and cool.
Alternate carrots, pepper and onions in dish.
Combine remaining ingredients, beat until well blended and pour over vegetables and refrigerate.