Penny Carrots - cooking recipe

Ingredients

3 cans carrots, sliced
1 medium onion
1 medium green pepper, slivered
1 piece celery
1 can tomato soup
1 c. sugar
3/4 c. vinegar
1 Tbsp. salad oil
1 tsp. Worcestershire sauce
1 tsp. mustard

Preparation

Combine soup, sugar, vinegar, oil, Worcestershire sauce and mustard.
Bring to a boil.
Cook for 15 minutes.
Do not scorch. Layer carrots, pepper, onion and celery.
Pour sauce over and serve cold.