Copper Carrots - cooking recipe

Ingredients

2 lb. carrots
1 small green pepper
1 medium onion
1 can tomato soup
1/2 c. salad oil
3/4 c. vinegar
1 c. sugar
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/4 tsp. pepper

Preparation

Clean carrots and cut into circles. Boil in salted water until just barely done. Drain and cool. Chop onion and pepper and put aside. Combine all other ingredients and heat until sugar is dissolved. In bowl, alternate layers of carrots, peppers and onions. Pour hot sauce over all and marinate for 24 hours in the refrigerator. Serve cold. Will keep in the refrigerator for 2 weeks. Makes 15 servings.