Copper Carrot Pennies - cooking recipe

Ingredients

2 lb. sliced carrots
1 small green pepper, sliced in rings or chopped
1 medium onion, thinly sliced
1 can tomato soup
1/2 c. oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
pepper to taste

Preparation

Boil carrots in salted water (no longer than bring to boil; you want carrots crisp).
Run cool water over until cooled.
Alternate layers of carrots, green pepper and onion in dish.
Combine remaining ingredients.
Blend well; pour over vegetables. Refrigerate.