Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots, sliced
1 can tomato soup
1/2 c. oil
1 c. sugar
3/4 c. vinegar
1 Tbsp. Worcestershire
1 Tbsp. mustard
bell pepper
onions, sliced

Preparation

Boil carrots until half done.
Drain, then pour cold water over them.
Pour into serving bowl.