Copper Carrots - cooking recipe

Ingredients

1 medium onion, sliced in thin rings
1 small green pepper, sliced thin
2 lb. carrots
1 can tomato soup
1/2 c. salad oil
1 c. granulated sugar
3/4 c. vinegar
1 Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce
salt and pepper to taste

Preparation

Slice the carrots and boil in salted water until tender.
Put in casserole with onion and green pepper.
Make marinade by adding remaining ingredients together; beat until blended.
Pour over vegetables and mix well.
Serve hot or cold.
This can be made several days ahead.