Copper Carrot Pennies

Ingredients

• 2 lb carrots sliced
• 1 small green pepper
• 1 medium onion
• 1 can tomato soup
• 1 c sugar
• 12 c salad oil
• 34 c vinegar
• 1 tsp prepared mustard
• 1 tsp Worcestershire sauce
• salt and pepper to taste

Directions

1. Boil carrots in salted water until fork-tender
2. Cool Alternate carrots peppers and onion rings in dish
3. Combine remaining ingredients until well blended
4. Pour over vegetables Refrigerate until needed
5. Serves 12 to 15