Penny Carrots - cooking recipe

Ingredients

1 1/2 lb. sliced carrots
8 oz. tomato soup
1/3 c. oil
1 c. sugar
1/2 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 medium onion
1 bell pepper

Preparation

Cook carrots in salted water until tender.
Combine soup, oil, vinegar, sugar, mustard and Worcestershire sauce.
Bring to a boil. Pour over carrots.
Place onion and pepper on top.
Do not cook onion and pepper.
Will keep for several days.