Carrots - cooking recipe

Ingredients

2 lb. carrots, cut in 1/4-inch rounds
1 can tomato soup
1/4 c. salad oil
1 c. vinegar
1 c. sugar
1/2 tsp. mustard
1/2 tsp. Worcestershire sauce
1 onion, chopped
1 green pepper, chopped

Preparation

Cover carrots with water (salted, if desired).
Boil 10 minutes; drain.
Mix remaining ingredients well and pour over carrots.
Toss, cover and let stand overnight.