Copper Carrots - cooking recipe

Ingredients

2 lb. sliced carrots or use canned
1 green pepper, chopped
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

Cook carrots in water until tender.
Heat remaining ingredients and pour over drained, warm carrots.
Store in refrigerator.
(Keeps for several weeks.)