Copper Penny Carrots - cooking recipe

Ingredients

2 lb (16 to 18 medium) carrots
1 tsp sugar
Green pepper slices (sweet)
1 medium onion
1 can tomato soup (10 1/2 oz)
3/4 c vinegar, white
1/2 c vegetable or salad oil
1 c sugar
1 tsp prepared mustard
1 tsp Worcestershire sauce
Salt and pepper to taste
1/4 tsp dill may be used if desired

Preparation

Cut carrots into slices and boil
with sugar until tender. Drain and cool.
Alternate layers of carrots with slices of green pepper and onion rings. Blend together the tomato soup, vinegar, oil and 1 c sugar, mustard, Worcestershire sauce and salt and pepper.
Pour mixture over vegetables and refrigerate for 24 hours before serving. Keeps indefinitely.