Copper Carrots - cooking recipe

Ingredients

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

Preparation

Boil carrots briefly in salted water until barely tender. Drain.
Slice onion and pepper and layer with carrots.
Mix all remaining ingredients and heat until sugar dissolves.
Pour over vegetables and store in refrigerator.
Serve cold.
Keeps several weeks.