The King'S Copper Penny Carrots - cooking recipe

Ingredients

2 cans carrots, sliced
1 small bell pepper, thinly sliced
1 medium onion, thinly sliced
1 (10 3/4 oz.) can tomato soup
1/2 c. salad oil
1 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

Drain carrots.
Arrange layers of carrots, bell pepper and onion in container.
Make a marinade of the other ingredients and heat well until blended.
Pour over carrots.
Keep refrigerated. Will keep for weeks and liquid may also be used again.
Recipe may be doubled.
Serves 12.