Copper Penny Carrots - cooking recipe

Ingredients

10 large carrots
1 medium red onion
1/2 c. oil
1 c. tomato soup
3/4 c. sugar
1 Tbsp. soy sauce or Worcestershire sauce
4 Tbsp. vinegar
1 tsp. dry mustard
1/2 tsp. paprika
1 tsp. salt
1/4 tsp. pepper

Preparation

Cook carrots; drain.
Cut onion into rings.
Combine remaining ingredients and bring to a boil.
Pour over carrots and onion. Refrigerate overnight.
Serve hot or cold.
Keeps well.
Serves 8.