Copper Penny Carrots - cooking recipe

Ingredients

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

Preparation

Peel and slice carrots.
Cover and cook in small amount of water 5 minutes until crisp and tender.
Rinse under cold water; drain and cool.
Separate onion into rings.
Alternate carrots, peas, onion rings and green pepper in another bowl.
Mix remaining ingredients until smooth.
Pour over vegetables.
Cover and refrigerate.
Makes 8 servings.
May be stored for up to 2 weeks.