Copper Penny Salad - cooking recipe

Ingredients

3 bunches carrots, cut in slices
1 large onion, chopped fine
1 green pepper, chopped
3/4 c. sugar
3/4 c. cider vinegar
1/2 c. salad oil
1 can tomato soup
1 tsp. salt
1 Tbsp. Worcestershire sauce

Preparation

Cook the carrots 15 minutes and drain.
Mix all ingredients together.
Chill well overnight.
Stir once in awhile.
It also can be served warm as a vegetable.