Copper Coins (Carrots) - cooking recipe

Ingredients

2 lb. carrots, sliced
1 green pepper
1 medium onion
1 (10 oz.) can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce

Preparation

Cook sliced carrots in salted water (with a little garlic if desired).
When cool, drain and alternate layers of carrots, pepper rings and onion rings (sliced thin).
In 1 1/2-quart casserole or bowl of equal size, make marinade of remaining ingredients, blending well.
Pour over vegetables and refrigerate overnight. Good for 1 week.
Drain to serve.
Serves 8 to 10.