Grandma'S Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots, sliced
1 medium onion, thinly sliced
1 small green pepper
1/2 c. oil
1 c. sugar
3/4 c. vinegar
1 can tomato soup
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic salt

Preparation

Boil carrots in salted water until just tender.
Set aside to cool.
Cut green pepper into rings.
Alternate carrots, pepper and onion in dish.
Combine remaining ingredients and heat until blended.
Pour over vegetables and refrigerate.
Use as relish or hors d'oeuvre.