Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots
1 medium onion
1 can tomato soup
1/2 c. salad oil
1 c. sugar
2/3 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce

Preparation

Peel and thinly slice carrots and onion.
Cook carrots until medium done.
Drain.
Add onions.
Combine other ingredients and bring to a boil.
Blend well and pour over carrots and onions.
Mix and refrigerate at least 24 hours.
Will keep for days.
You may add 1 cup of thinly sliced green pepper and/or 1 cup thinly sliced celery.