The King's Copper Penny

2 lbs. carrots, sliced into rounds 

1 small green pepper thinly sliced 

1 medium onion, thinly sliced 

1 can condensed tomato soup 

1/2 c. salad oil 

1 c. sugar 

3/4 c. vinegar 

1 tsp. prepared mustard 

1 tsp. Worcestershire sauce 

salt and pepper 

Cook carrots in salted water until tender crisp. Rinse in ice water. Arrange layers of carrot, bell pepper, and onion slices in container. Make marinade of other ingredients and heat well, until thoroughly blended. Pour over carrots and keep refrigerated. Keeps several days.