Copper Penny Carrots - cooking recipe

Ingredients

1 lb. carrots, sliced and cooked
1 onion, chopped
1 green pepper, diced
1 can tomato soup (undiluted)
1/4 c. salad oil
1/4 c. vinegar
3/4 c. sugar
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
dash of hot pepper sauce
salt and pepper to taste

Preparation

Combine carrots, onion and green pepper.
Mix remaining ingredients together and pour over vegetables.
Let stand in refrigerator overnight.
Can be used as a hot vegetable or a cold salad.