Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 small onion, thinly sliced
1 green pepper, thinly sliced
1 (10 1/2 oz.) can tomato soup
1/2 c. salad oil
1/2 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt and pepper
1 c. sugar
3/4 c. vinegar

Preparation

Peel carrots; slice and cook in small amount of water until barely tender.
Drain and cool.
Place a layer of carrots in a shallow dish.
Top with layer of green pepper and layer of onion. Repeat until all is used.