Penny Salad - cooking recipe

Ingredients

2 lb. carrots
1 small onion
1/2 c. tomato soup
1/3 c. vinegar
1/2 c. sugar
1/4 c. vegetable oil
1 Tbsp. mustard
1 tsp. Worcestershire sauce

Preparation

Slice carrots into coins.
Cook carrots until firm.
Drain. Mix remaining ingredients in small saucepan and bring to boil. Cook 2 minutes more and pour over drained carrots while still hot. Place in covered container and store in refrigerator.
Serve cold.