Copper Penny Carrots - cooking recipe

Ingredients

1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
2 lb. carrots, sliced
1 medium green pepper, sliced
1 medium onion, sliced

Preparation

Bring the first 6 ingredients to a boil.
Let cool.
Cook carrots in salted water until tender-crisp.
Rinse in ice water. Arrange layers of carrot, peppers and onions in tightly sealed container.
Pour dressing over vegetables.
Seal tightly. Refrigerate for several hours or overnight.
Will keep for weeks. Liquid may be drained and used as a salad dressing.
Makes 2 quarts.