Copper Carrots - cooking recipe

Ingredients

2 lb. carrots
1 small green pepper
1 medium onion
1 (10 1/2 oz.) can tomato soup
1/3 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
salt and pepper

Preparation

Scrape and slice carrots.
Boil in salted water until tender. Then cool and drain.
Alternate layers of carrots, then green pepper rings and onion rings.
Make a marinade of remaining ingredients; beat well until blended.
Pour over vegetables and refrigerate.