Cold Carrot Pennies - cooking recipe

Ingredients

2 lb. carrots
1 green pepper
1 onion
1 can tomato soup (10 3/4 oz.)
1 Tbsp. Worcestershire sauce
1/2 c. Mazola oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
salt and pepper to taste

Preparation

Slice and boil carrots in salt water until fork-tender.
When cool, alternate layers of carrots, pepper rings and onion rings.