Coin Carrots - cooking recipe

Ingredients

3 lb. raw carrots
1 medium onion, chopped
1 large green pepper, chopped
1 (10 3/4 oz.) can tomato soup
3/4 c. sugar
1/4 c. oil
1/2 c. red wine vinegar
1 tsp. Worcestershire sauce
1/2 tsp. salt

Preparation

Pare and slice carrots.
Cook carrots in salted, boiling water until crisp-tender.
Drain and cool.
Combine carrots, onions and pepper in large bowl and set aside.