Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots, cut in circles
1 bell pepper, thinly sliced
1 medium onion, thinly sliced
1/2 can tomato soup
1/2 c. salad oil
3/4 c. vinegar
1 c. sugar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt to taste

Preparation

Cook carrots until done.
Drain and cool.
Combine all other ingredients until thoroughly blended.
Pour over cooked carrots. Mix together.
Let set overnight.