Copper Penny Carrots - cooking recipe

Ingredients

2 lb. sliced carrots
1 small green pepper, sliced thin
1 medium onion
1 can condensed tomato soup
1/2 c. vegetable oil
1 c. sugar
3/4 c. cider vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
salt and pepper

Preparation

Cook carrots in salted water until medium done (10 to 15 minutes).
Rinse in ice water.
Arrange layers of carrots, pepper and onion in container.
Combine all remaining ingredients in saucepan and bring to boil, stirring until blended.
Pour marinade over carrot mixture and refrigerate until flavor is absorbed. Picnic serve on skewers.