Copper Carrots - cooking recipe

Ingredients

2 lb. carrots, thinly sliced
1 small green pepper, thinly sliced in rings
1 medium onion, thinly sliced
1 tsp. Worcestershire sauce
1 c. sugar
3/4 c. Heinz white vinegar
1 tsp. prepared mustard
1 can tomato soup
1/2 c. salad oil
salt and pepper to taste

Preparation

Cook carrots in boiling salted water until fork tender.
When cool, alternate layers of carrots with pepper and onion slices. Combine Worcestershire sauce and remaining ingredients over heat. Pour sauce over layered vegetables, cover and refrigerate.
Best when allowed to set a few days.