Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots
1 small green pepper, chopped
1 medium onion, chopped
1 can tomato soup
1/2 c. salad oil
1 c. sugar or honey or half and half
3/4 c. vinegar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 tsp. salt
pepper to taste

Preparation

Boil sliced carrots (or use whole baby carrots) in salted water until tender.
Cool.
Place carrots, pepper and onion in bowl. Make marinade of remaining ingredients, whisking until blended. Pour over vegetables and refrigerate.
Serve cold.
Will keep several days in refrigerator.