Copper Pennies - cooking recipe

Ingredients

2 large pkg. small carrots
1 large green pepper, diced
1 large onion, diced
1 can tomato soup
1/2 c. Wesson oil
3/4 c. sugar
3/4 c. vinegar
1 tsp. Worcestershire sauce
1 tsp. prepared mustard

Preparation

Slice
and
boil
carrots
in salted water until tender (don't cook
until
soft);
cool and alternate layers of carrots, onion and pepper.
Beat remaining ingredients until well blended.
Pour over
vegetables.
Cover and refrigerate.
May be prepared several days in advance.