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
salt
pepper

Preparation

Slice and boil carrots in salted water until fork-tender (should be crisp). When done, drain and rinse in cold water. Alternate layers of carrots, pepper rings and rings of sliced onions in casserole-type dish.
Make marinade of remaining ingredients. Heat until well blended. Pour mixture over vegetables and refrigerate.