Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots, scraped and sliced
1 small green pepper, sliced into rings
1 medium onion, thinly sliced into rings
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. Worcestershire Sauce
Salt and pepper to taste

Preparation

Boil carrots in salted water until tender.
Alternate layers of carrots, green pepper, and onion in dish.
Combine remaining ingredients, adding more salt if desired,
Beat until well blended.
Pour over vegetables and refrigerate.
Serves warm or cold.
Serves 12-15.