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COPPER PENNIES

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2 lb. carrots, pared and
thinly sliced
1 medium green pepper, diced
2 medium onions, thinly sliced

Dressing:
1 can (10 3/4 oz.) tomato soup
3/4 c. sugar
1/2 c. oil
3/4 c. vinegar
1 tsp. Worcestershire sauce,
if desired

Boil carrots in salted water for 5 to 10 minutes. Drain
and cool slightly. Blend ingredients for dressing. Layer
carrots, onions and peppers. Pour dressing over all. Marinate
12 to 24 hours in refrigerator.

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