Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots
1 small bell pepper
1 medium onion, sliced
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. apple cider vinegar
1 tsp. prepared yellow mustard
1 tsp. Worcestershire
dash of salt and pepper

Preparation

Cook carrots until tender.
In a deep bowl, arrange layers of carrots, onion and pepper.
Combine remaining ingredients in pan and bring to a boil, stirring until well blended.
Pour over carrots and refrigerate overnight.