Carrot Salad - cooking recipe

Ingredients

3 lbs carrots
1 can tomato soup
3/4 c vinegar
1 c sugar
1/4 c oil
1 tsp mustard
1 tsp worcestershire sauce
1 green pepper, diced small
1 onion, diced small

Preparation

Peel, slice and cook carrots in salted water.
While carrots cook, cook tomato soup, vinegar, sugar, oil, mustard and worcestershire sauce into syrup, about 15 minutes.
Add green peppers and onion.
Cook another 2 minutes.
Drain carrots.
When tender, pour hot syrup over drained hot carrots.
Refrigerate overnight.