Copper Carrots - cooking recipe

Ingredients

2 lb. carrots, pared and sliced
1 onion, sliced
2/3 c. sugar
1/2 c. vegetable oil
1 Tbsp. mustard
1/4 Tbsp. freshly ground pepper
1/2 c. chopped green pepper
1 can condensed tomato soup, undiluted
1 Tbsp. Worcestershire sauce
dash of Tabasco sauce

Preparation

Cook carrots in boiling water until tender-crisp.
Drain and cool. Combine with onion and green pepper. Combine remaining ingredients and mix with vegetables.
Cover and marinate in refrigerator 2 days. Will keep 8 to 10 days in refrigerator.