Copper Pennies

2-3 lbs carrots, sliced in rounds
1 small green pepper, thinly sliced
1/2 - 1 medium onion, thinly sliced
1 can tomato soup
1/2 cup oil
3/4 cup vinegar
1 tsp prepared mustard
1 tsp Worchestershire sauce
Salt
pepper

Cook carrots in salted water until tender. Layer the cooked carrots, bell pepper, and onion slices in a container. In a pot prepare the marinade of remaining ingredients and heat until thoroughly blended. Pour the marinade over the vegetables and refrigerate. Serve cold. Keeps for several days.

As made by Edna Pauler Skypala