Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots
2 onions, sliced thin
1 bell pepper, chopped
1 can tomato soup
1/2 c. oil
3/4 c. vinegar
1 Tbsp. mustard seed
2/3 c. sugar
1 Tbsp. Worcestershire sauce

Preparation

Slice carrots 1/4-inch thick and cook in boiling water until barely done; drain.
Add onions and peppers.
Mix other ingredients to make dressing.
Pour over carrots and refrigerate overnight.