Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots, sliced
1 small bell pepper
1 medium onion
1/2 c. vegetable oil
1 tsp. mustard
1 can tomato soup
3/4 c. vinegar
1 Tbsp. Worcestershire sauce

Preparation

Boil carrots only until tender.
They should be crisp.
Do not overcook.
Mix the remaining ingredients and carrots.
Let stand overnight.
They will keep a long time in the refrigerator.
Serve them cold with your meal.