Copper Carrots - cooking recipe

Ingredients

2 lb. carrots
1 medium onion
1 small green pepper
1 c. sugar
1 tsp. Worcestershire sauce
pinch of salt and pepper
1 tsp. prepared mustard
1 can tomato soup
1/2 c. salad oil
3/4 c. vinegar

Preparation

Slice carrots and boil in salted water until crisp and tender, about 5 minutes.
When cool, alternate layers of carrots, onion rings and green peppers (thin sliced).
Make a marinade of the remaining ingredients, beating well until blended.
Pour over vegetables and refrigerate.
Allow to set at least 2 days before serving.
Will keep for 2 weeks in refrigerator.