Copper Penny Relish - cooking recipe

Ingredients

2 lb. carrots
1 can tomato soup
1 tsp. catsup
1/4 c. oil
3/4 c. vinegar
3/4 c. sugar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 green pepper, chopped
salt to taste
pepper to taste

Preparation

Wash and scrape carrots.
Cut into round slices.
Cover with salt water and boil until just tender.
Drain and cool.
Mix remaining ingredients and pour over carrots and refrigerate. Keeps well in refrigerator and is better the longer it sets. Makes 2 1/2 to 3 pints and is also good mixed into green salads.