Copper Carrot Pennies - cooking recipe

Ingredients

2 lb. carrots
1 small green pepper, sliced into rings
1 medium onion, thinly sliced
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
salt and pepper

Preparation

Slice and boil carrots in salted water until tender.
Cool. Alternate layer of carrots, bell pepper and onion slices in dish. Make marinade of remaining ingredients, beating well until completely blended.
Pour mixture over vegetables and refrigerate. Will keep for several weeks.