Copper Carrots - cooking recipe

Ingredients

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

Preparation

Slice and cook carrots until tender; salt to taste.
Drain and cool.
Chop green pepper and onion.
In large bowl, combine soup, oil, vinegar and sugar.
Add mustard and Worcestershire sauce; mix well by hand.
Use glass bowl; place carrots, green pepper and onions in layers.
Pour marinade over all.
Cover tightly; let stand in refrigerator for 24 hours.