Copper Carrots - cooking recipe

Ingredients

2 lb. carrots
1 tsp. Worcestershire sauce
3/4 c. vinegar
1/2 c. Wesson oil
1 tsp. mustard
1 c. tomato soup
1 onion, chopped
1 bell pepper, chopped
1 c. sugar
salt and pepper to taste

Preparation

Slice and boil carrots in salted water until tender. Drain and cool. Mix with onion and bell pepper. Mix remaining ingredients well.
Pour over vegetables and store in refrigerator up to 2 weeks.