Copper Pennies Or Glazed Carrots - cooking recipe

Ingredients

1 (16 oz.) bag carrots
1 small bell pepper, diced
1 medium onion, diced
1/2 c. salad oil
1/2 c. vinegar
1 Tbsp. Worcestershire sauce
1 can tomato sauce
1 tsp. prepared mustard
1/2 c. brown sugar

Preparation

Cook carrots until tender; cool and slice.
Layer carrots, pepper and onion.
Cook salad oil, vinegar, Worcestershire sauce, tomato sauce, mustard and sugar until blended.
Pour sauce over carrot mixture.
Better if allowed to marinate for 24 hours. Refrigerate.