Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots
1 large onion
1 large green pepper
1 c. sugar
1 can tomato soup
3/4 c. vinegar
1/2 c. oil
1 tsp. Worcestershire sauce
1 tsp. mustard
salt and pepper to taste

Preparation

Peel and slice carrots.
Cover with boiling water and cook 15 minutes.
Drain and cool.
Slice onion.
Cut green pepper in strips.
Combine sugar, soup, vinegar, oil, Worcestershire sauce and mustard.
Pour over carrots and mix well.