Glazed Carrots - cooking recipe

Ingredients

1 can tomato soup
1/2 c. oil
3/4 c. vinegar
1 c. sugar
1 tsp. salt
1/2 tsp. black pepper
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
6 c. cooked carrots, cut in 1/4-inch circles (about 3 lb. raw)
1 medium green pepper, chopped fine
1 small onion, chopped fine

Preparation

Mix all together, adding carrots.
After all is mixed thoroughly, marinate in refrigerator overnight.
Serve cold. Carrots keep about 1 week in the refrigerator.