Coppers Carrots - cooking recipe

Ingredients

3 lb. carrots, peeled and sliced
1/2 c. vegetable oil
1 c. sugar
1 large onion, diced
1 large green pepper, diced
1 tsp. salt
5 1/2 oz. can tomato juice
3/4 c. wine vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
1/4 tsp. pepper

Preparation

Cook carrots just until crisp; drain.
Combine remaining ingredients in large bowl; mix well.
Add carrots, and stir. Cover and refrigerate at least 3 to 4 hours.