Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
1 can tomato soup
1/2 c. sugar
1/4 c. white vinegar
green pepper rings
1/2 c. vegetable oil
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
onion rings

Preparation

Cook carrots until just tender. Layer carrots, peppers and onions in bowl, ending with onion and pepper rings.
Mix soup and other sauce ingredients together.
Pour over carrot mixture and refrigerate overnight.