Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots
2 medium onions
2 medium green peppers
1 can tomato soup
1/2 c. salad oil
3/4 c. vinegar
1 c. sugar
1 tsp. Worcestershire
1 tsp. salt
dash of pepper
1 tsp. celery seed
1 tsp. prepared mustard

Preparation

Slice carrots and cook until fork-tender.
Drain and cool. Add 2 medium onions and green peppers, sliced.