Copper Carrot Pennies

[Susan Kenzler]

Copper Carrot Pennies

2 lbs. carrots - sliced, salted, and partially cooked
1 green pepper - sliced
1 medium onion - sliced
1 can tomato soup
1/2 cup salad oil
1 cup granulated sugar
3/4 cup vinegar
1 t. prepared mustard
1 t. worchestershire sauce

Partially cook the sliced carrots and let them cool. Drain the
carrots and layer them with the onion and green pepper in a dish.
Combine remaining ingredients in a blender and pour over the
carrot mixture. Marinate refrigerated for two days before serving.