Copper Carrots - cooking recipe

Ingredients

2 lb. carrots
1 medium onion
1/2 c. salad oil
3/4 c. vinegar
1 tsp. salt
1 can tomato soup
1 c. sugar
1 tsp. mustard
3/4 tsp. pepper
1 tsp. Worcestershire sauce
1 small bell pepper

Preparation

Slice carrots and boil in salted water until fork-tender. Rinse in ice water.
Alternate layers of carrots, bell pepper and onion in serving dish.
Mix remaining ingredients and heat until well blended.
Pour mixture over vegetables and refrigerate.
Keep covered.
(May be drained before serving.)