Copper Penny Relish - cooking recipe

Ingredients

2 bags carrots
1 tsp. catsup
3/4 c. vinegar
1 tsp. prepared mustard
1 small onion, finely diced
1 medium green pepper, diced
salt and pepper to taste
1 can tomato soup
1/4 c. salad oil
3/4 c. sugar
1 tsp. Worcestershire sauce

Preparation

Wash and scrape carrots.
Cut into round slices, cover with salt water and boil just until tender (firm not soft).
Drain and cool the carrots.