Copper Or Penny Carrots - cooking recipe

Ingredients

2 lb. bag carrots
1 can tomato soup
1 small green pepper
1/2 c. salad oil
1 medium onion, sliced
1 c. sugar
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire
salt and pepper to taste

Preparation

Slice and boil carrots until tender.
Cool and alternate layers of carrots, peppers and onions.
Mix tomato soup, salad oil, sugar, 3/4 cup vinegar, mustard and Worcestershire.
Pour over carrots.
Serve right away or marinate overnight.