Copper Carrots - cooking recipe

Ingredients

1 can tomato soup
3/4 c. sugar
1/3 c. salad oil
2/3 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper
1 small onion, minced
green pepper
2 cans sliced carrots, drained

Preparation

Combine first eight ingredients.
Mix well.
Add carrots, onion and green pepper.
Cover and refrigerate overnight or for 12 hours.