Copper Carrots - cooking recipe

Ingredients

2 lb. carrots
1 c. chopped green pepper
1/2 c. chopped onion
1 can tomato soup
1 c. sugar
1/4 c. vegetable oil
3/4 c. vinegar
1 tsp. salt
1 tsp. pepper
1 tsp. dry mustard
1 Tbsp. Worcestershire sauce

Preparation

Scrape carrots.
Cut into 1/4-inch diagonal slices.
Simmer carrots, green pepper and onion in small amount of water over low heat until carrots are tender; drain.
Combine remaining ingredients and pour over vegetables.
Refrigerate several days before serving.