Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots, cooked
1 small bell pepper
1 medium thin sliced ham
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
salt and pepper

Preparation

Mix and heat soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper until blended.
Layer carrots, bell pepper and onion.
Pour marinade over.
Cover and refrigerate.
Stir occasionally.
(Keeps a week or so.)