Copper Carrot Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
1 small green pepper, sliced into rings or chopped
1 medium onion, thinly sliced or chopped
1 can tomato soup
chopped celery (optional)
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

Boil carrots in salted water until fork-tender.
Cool. Alternate layers of carrots, pepper rings and onion in dish. Combine remaining ingredients and beat until well blended.
Pour mixture over the vegetables and refrigerate until needed. Yields 12 to 15 servings. Keeps well in refrigerator.