Penny Carrots - cooking recipe

Ingredients

2 lb. carrots, sliced
1 green pepper, diced
1 onion, chopped
1 can tomato soup
1 cup sugar
3/4 cup white vinegar
1/2 cup salad oil
1 tsp. salt
1 tsp. mustard
1 tsp. worcestershire sauce

Preparation

Cook carrots until tender.
Drain.
Combine carrots, green peppers and onions in a bowl.
Combine remaining ingredients.
Pour over vegetables.
Refrigerate overnight.