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The King's Copper Penny

Serves 12.

  • 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. 
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