Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots
2 green peppers, sliced
1 large onion, sliced
1 c. tomato soup
1/2 c. salad oil
3/4 c. vinegar
1 c. sugar
1 tsp. prepared mustard
1 tsp. Worcestershire
salt and pepper to taste

Preparation

Scrape and cut carrots; boil until tender.
Add teaspoon sugar to water.
Drain and cool in salad bowl.
Alternate carrots, peppers and onions.
Pour mixture, then add next layer.
Cover with remaining mixture.
Cover and let stand at least 24 hours. (Keeps up to 3 weeks.)