Creole Carrots - cooking recipe

Ingredients

2 lb. carrots, sliced
1 can tomato soup
1 large onion, sliced in rings
1 large green pepper, ringed
1/2 tsp. pepper
1 tsp. salt
1 c. sugar
1 tsp. dry mustard
1/2 c. oil
1 tsp. Worcestershire
1/2 c. vinegar

Preparation

Cook sliced carrots until tender; drain and cool.
Combine soup, sugar, salad oil and Worcestershire in saucepan; boil and stir to dissolve sugar.
Add remaining ingredients.
In 2-quart casserole, combine with vegetables and chill overnight.
Serve chilled. Will keep up to 2 weeks in refrigerator.