Cool Carrots - cooking recipe

Ingredients

2 lb. carrots, sliced, cooked and drained
2 small peppers, cut in slivers
3 small onions, cut in rings
1 (10 1/2 oz.) can tomato soup
1/2 c. vinegar
1/2 c. vegetable oil
1 c. granulated sugar
1/2 tsp. dry mustard
1/2 tsp. salt
1 Tbsp. Worcestershire sauce
pinch of pepper

Preparation

In a 2-quart glass container with a tight lid (mayonnaise jar), layer carrots, green peppers and onions.
Set aside.
Combine soup, vinegar, oil, sugar, mustard, salt, Worcestershire sauce and pepper.
Bring to boil over medium heat, stirring occasionally. Pour tomato mixture over layered vegetables.
Cool; put lid on and refrigerate.
Use within 2 weeks.
Makes 6 cups.