Carrot Salad - cooking recipe

Ingredients

2 (1 lb.) bags carrots, peel and cut into coin shaped
1 medium onion, chopped fine
1 medium green pepper, sliced
1 can tomato soup
1 c. sugar
3/4 c. regular vinegar
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1/2 c. salad oil
salt and pepper

Preparation

Cook carrots in small amount salted water.
Don't overcook. Mix soup, sugar, vinegar, Worcestershire sauce, dry mustard, salad oil, salt and pepper.
Mix and cook until thick, about 15 minutes. Layer carrots, onions and green pepper.
Layer again in casserole. Pour sauce over.