Copper Carrots - cooking recipe

Ingredients

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

Preparation

Peel and slice (in rounds) carrots and boil until tender, approximately 5 minutes.
Cool.
Slice green pepper and onion. Blend together soup, oil, sugar and vinegar.
Add optional ingredients to taste.
Alternate layers of carrots, onion and green pepper. Pour marinade over vegetables and refrigerate overnight.