Cooper Carrots - cooking recipe

Ingredients

2 to 3 lb. carrots
1/3 c. oil
1 can tomato soup
3/4 c. vinegar
1 c. sugar
1 Tbsp. mustard
1 chopped onion
1 chopped bell pepper
dash of Worcestershire sauce

Preparation

Peel and slice carrots.
Boil until tender; drain.
Mix oil, soup, vinegar, sugar, mustard, onion, bell pepper and Worcestershire sauce.
Add carrots and refrigerate overnight. Warm before serving.