Copper Carrots - cooking recipe

Ingredients

2 lb. carrots, thinly sliced
1 small green pepper, thinly sliced into rings
1 medium onion, thinly sliced
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1 can tomato soup
1 c. sugar
3/4 c. white vinegar
1/2 c. oil
salt and pepper to taste

Preparation

Cook carrots in boiling, salted water until fork-tender.
When cool, alternate layers of carrots with green pepper and onion slices.
Combine Worcestershire sauce and remaining ingredients over heat.
Pour sauce mixture over layered vegetables.
Cover and refrigerate.
Flavor is best after a few days of refrigeration.