Copper Pennies

Ingredients:

3 cans (1 pound each) sliced carrots

1 medium onion, sliced

1 green pepper, sliced

1 can (10.75 ounces) tomato soup

3/4 cup vinegar

1 teaspoon prepared mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

1/2 teaspoon crushed black pepper

1/2 cup vegetable oil

1 cup granulated sugar

Directions:

In a large bowl, alternate layers of carrots, onions, and green pepper slices. In another bowl, mix the remaining ingredients together and then pour over the vegetables. Cover and refrigerate. The flavor improves with age and it keeps well.