Copper Penny Carrots - cooking recipe

Ingredients

1 pkg. (2 lb.) carrots
1 onion
1 green pepper
1 can tomato soup
3/4 c. vinegar
3/4 c. Mazola oil
1 c. sugar
1 tsp. prepared mustard and Worcestershire sauce
salt and pepper

Preparation

Peel and clean carrots.
Cook until tender, drain and slice. Place in a bowl.
Mix the rest of the ingredients in pan and cook until heated, then pour over carrots.
Let set overnight.
Salt and pepper to taste.