Marinated Carrots(Or Copper Carrots) - cooking recipe

Ingredients

2 lb. carrots, peeled and thinly sliced
1 large green bell pepper, diced
1 large purple onion, thinly sliced
1 (10 3/4 oz.) can tomato soup
1/2 c. salad oil
1 c. sugar
1 Tbsp. Worcestershire sauce
3/4 c. vinegar
1 Tbsp. prepared mustard
1 Tbsp. salt
3/4 Tbsp. pepper

Preparation

Boil carrots until tender; rinse in cold water.
Drain. Alternate layers of carrots, bell pepper and onion.
Make marinade of remaining ingredients.
Heat until well blended.
Pour mixture over vegetables and refrigerate at least overnight.