Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots, sliced
1 small green pepper, thinly sliced
1 medium onion, thinly sliced
1 (10 3/4 oz.) can condensed tomato soup
1/2 c. vegetable oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire
salt
pepper

Preparation

Cook carrots in salted water until medium done; rinse in ice water.
Arrange layers of carrot, green pepper and onion in a bowl or container.
Combine all remaining ingredients in a saucepan and bring to a boil, stirring until thoroughly blended.
Pour marinade over carrot mixture and refrigerate until flavor is absorbed. Serves 12.