Copper Carrots - cooking recipe

Ingredients

2 lb. carrots, sliced and cooked
1 medium onion, sliced
1 medium green pepper, sliced
1 can tomato soup
1 c. sugar
1/2 c. salad oil
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
salt and pepper to taste

Preparation

Layer cooked carrots, green peppers and onions. Refrigerate. Combine tomato soup, sugar, salad oil, vinegar, mustard, Worcestershire, salt and pepper. Heat the mixture in a saucepan to boiling; pour hot mix over vegetables. Cover and store in refrigerator. Serve hot or cold.