Copper Kettle Carrots - cooking recipe

Ingredients

2 lb. carrots, cut in slices (or two No. 2 cans cooked carrots, heated to boil)
1 bell pepper, chopped
1 medium onion, sliced
1 can tomato soup
1 tsp. Worcestershire sauce
1/2 c. salad oil
1/2 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
salt and pepper to taste
dash of Tabasco sauce if desired

Preparation

Make
marinade
from
soup,
Worcestershire sauce, salad oil, sugar,
vinegar, mustard and Tabasco sauce.
Drain carrots and pour
boiling
marinade
over
carrots,
pepper and onions, which have been layered.
Marinate overnight.
Can be heated or served cold.
I use 1 3/4 quart Corning Ware dish for this.