Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots, sliced
1 (10 oz.) pkg. frozen peas
1 can condensed tomato soup
1 c. sugar
1 tsp. prepared mustard (dried or regular)
1/2 tsp. salt
1 medium red onion, sliced thin
1 small green pepper, sliced thin
1/2 c. vegetable oil
3/4 c. cider vinegar
1 tsp. Worcestershire sauce
1/4 tsp. ground pepper

Preparation

Cook carrots for 5 minutes or until tender.
Rinse under cold water.
Separate onions into rings and alternate layers of carrots, onions, peas, etc.
Combine remaining ingredients and mix until smooth.
Pour over vegetables.
Refrigerate overnight. (Keeps well up to 2 weeks.)