Copper Penny - cooking recipe

Ingredients

2 pkg. raw carrots, sliced
1 purple onion, sliced
1 green pepper, sliced
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
pinch of salt and pepper

Preparation

Peel and slice 2 packages of raw carrots.
Cook until fork-tender.
Put in colander and rinse with ice water.
Slice one purple onion and one green pepper.
Alternate layers of carrots, onion and pepper in your serving bowl.