Copper Penny Carrots - cooking recipe

Ingredients

1 lb. carrots, sliced, cooked and drained
1 medium onion, chopped
1 medium green pepper, diced
1 (10 oz.) can tomato soup, undiluted
1/4 c. oil
1/4 c. vinegar
3/4 c. sugar
1/4 tsp. salt
1/8 tsp. pepper
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
dash of hot pepper sauce

Preparation

Mix vegetables.
In a separate bowl, combine soup, oil, vinegar and remaining ingredients.
Pour over vegetables and refrigerate overnight.
Serve cold as a salad or hot as a vegetable.