Copper Penny Carrots - cooking recipe

Ingredients

2 lb. sliced, cooked carrots
1 c. sugar
1/2 c. cooking oil
3/4 c. vinegar
1 medium onion, sliced thin
1 diced green pepper
1 can tomato soup
1 Tbsp. mustard
1 Tbsp. Worcestershire sauce
salt and pepper to taste

Preparation

Mix all together and let set overnight in the fridge.
This will stay good for a week, if it lasts that long.