Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots, peeled and sliced
1 medium red onion, sliced
10 oz. frozen green peas
1 small green pepper, sliced
1 can condensed tomato soup
1/2 c. sugar
3/4 c. cider vinegar
1 tsp. prepared mustard
1/2 c. vegetable oil
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper

Preparation

Cook sliced carrots until crisp-tender.
Layer the next three ingredients.
Combine soup, oil, sugar and spices.
Pour over. Refrigerate overnight.