Sweet-Sour Carrots - cooking recipe

Ingredients

5 c. sliced carrots
1/2 c. salad oil
1 c. sugar
1 Tbsp. prepared mustard
1 medium green pepper, chopped
1 (10 3/4 oz.) can cream of tomato soup (undiluted)
3/4 c. vinegar
1 medium onion, chopped
dash of Worcestershire sauce

Preparation

Cook carrots in salted water until tender; drain and set aside.
Combine remaining ingredients and cook until onion and pepper are tender; add carrots.
Place in a covered dish or jar and chill overnight.
Serves 10.