Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced thin
1 small green pepper, cut in strips
1 medium onion, sliced thin
1/2 c. cooking oil
3/4 c. vinegar
1 c. condensed tomato soup
1 tsp. Worcestershire
salt and pepper to taste

Preparation

Cook carrots medium done.
Pour ice water over.
Arrange carrots, peppers and onions in layers.
Mix ingredients, bring to boil and pour over carrots.
Refrigerate several hours.