Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots, peeled and sliced
1 medium onion, sliced
1 green pepper, sliced
1 can tomato soup
1/2 c. oil
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
salt and pepper

Preparation

Cook carrots in 1-quart bowl, covered with 1/2 cup water, 8 to 10 minutes on high.
Set aside.
Arrange layers of carrots, sliced onions and pepper in 1-quart bowl; set aside.
Combine remaining ingredients in another bowl.
Cover and bring to a boil, about 5 minutes on high.
Stir several times to blend.
Pour over layered vegetables.
Cool and refrigerate until serving time.