Copper Carrot Pennies - cooking recipe

Ingredients

3 cans sliced carrots
1 large or 2 medium green peppers, sliced in rings
1 large onion, sliced in rings
1 can tomato soup
1/3 c. salad oil
1 c. granulated sugar
3/4 c. vinegar
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
salt and pepper to taste

Preparation

Alternate layers of carrots, pepper rings and onion rings in large serving bowl.
Prepare mixture of remaining ingredients. Pour over carrots, etc.
Better if refrigerated for 10 to 12 hours.
Will keep several days refrigerated.