Copper Carrots - cooking recipe

Ingredients

2 lb. sliced carrots, cooked in salt water
3/4 c. vinegar
1 green bell pepper, finely chopped
1 can tomato soup
1/4 c. salad oil
1 c. sugar
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
salt and pepper to taste

Preparation

Pour mixture over drained, warm carrots. Cool at room temperature. Store in refrigerator.
Keeps for several weeks.