Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots, scraped and sliced
salt
1 small green pepper, chopped
1 medium onion, cut in thin rings
1 can tomato soup
1/2 c. salad oil
3/4 c. vinegar
1 c. sugar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Preparation

Cook carrots in salted water until tender; drain.
Layer carrots, green pepper and onion in dish.
Blend sugar, soup, oil, vinegar, mustard, Worcestershire and salt to taste.
Pour over vegetables.
Cover dish tightly.
Refrigerate at least overnight or up to 1 week.
Remove carrots with slotted spoon to serve.