Carrot Medley - cooking recipe

Ingredients

2 lb. carrots
1 c. tomato soup
3/4 c. sugar
1/2 c. Crisco oil
1 Tbsp. mustard
1 tsp. Worcestershire sauce
1 bell pepper, cut in strips
1 onion, cut in strips

Preparation

Wash carrots.
Peel.
Cut into 1-inch chunks.
Cook until done. Drain.
Add all other ingredients.
Cook on low heat until pepper and onions are done.
Stir occasionally.
Serve over rice or eat with vegetables.