Copper Carrot Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
1 small onion, diced
1 small green pepper, diced
1 can Campbell's tomato soup
1/2 c. Crisco vegetable oil
1 c. sugar
3/4 c. cider vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
black pepper to taste
salt to taste

Preparation

Cook carrots in salt water until tender, cool.
Alternate carrots, green pepper and onion in a dish.
Combine remaining ingredients with salt and pepper to taste, and blend well in a blender.
Pour over vegetables and refrigerate overnight.
Serves 12 to 15.