Copper Penny Carrots - cooking recipe

Ingredients

5 c. sliced carrots
1 can tomato soup
1/2 c. salad oil
3/4 c. sugar
1/2 c. vinegar
1 tsp. dry mustard
1 tsp. Worcestershire
1 tsp. salt
1 tsp. pepper
1 medium sliced onion
1 sliced green pepper

Preparation

Cook carrots until tender; set aside.
Heat soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and pepper.