Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 small green pepper
1 medium onion
1 can tomato soup
1 tsp. Worcestershire sauce
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard

Preparation

Slice and boil carrots in salted water until fork-tender; cool.
Alternate in layers with carrots, pepper rings and onion slices.
(May chop the onions and peppers when serving to large crowds.)
Beat remaining ingredients well with beater, until completely blended.
Pour over vegetables.
Refrigerate.
May be prepared several days before serving and may be served hot or cold.