Martha'S Copper Pennies - cooking recipe

Ingredients

1 regular sized bag frozen carrots
1/2 c. oil
1/2 c. white vinegar
1 c. sugar
1 can tomato soup
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
1 green bell pepper, chopped

Preparation

Cook carrots; salt and drain.
Mix next 6 ingredients and pour over carrots.
Add green bell pepper for color.
Yield:
6 to 8 servings.