Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled, sliced, drained and cooled
1 diced green pepper
3 medium onions, sliced into rings
salt and pepper
1 can tomato soup
3/4 c. sugar
3/4 c. vinegar
1/2 c. oil
1 tsp. Worcestershire sauce

Preparation

In large bowl, make several layers of carrots, pepper and onions, alternating each vegetable and salting and peppering each layer.
Mix together soup, sugar, vinegar, oil and Worcestershire sauce.
Pour over vegetables.
Cover tightly and chill overnight.