Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots, sliced and cooked
1 tsp. Worcestershire sauce
1 onion, chopped
1/2 c. salad oil
1 c. sugar
1 bell pepper
1 can tomato soup
3/4 c. vinegar
1 tsp. prepared mustard

Preparation

Mix together soup, oil, vinegar, sugar, mustard and Worcestershire sauce.
Pour over carrots, pepper and onion in an airtight container.
Refrigerate overnight.
Makes 2 quarts.