Gold Coin Carrots - cooking recipe

Ingredients

2 lb. carrots, sliced about 1/4-inch thick
1 small to medium chopped green pepper
1 medium onion, chopped
1 can tomato soup (undiluted)
1/2 c. salad oil
3/4 c. vinegar
1 c. sugar
1 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

Cook carrots until tender.
Mix rest of the ingredients well and pour over the carrots.
Cover and refrigerate 24 hours before using.
Keeps well for 2 weeks.