Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots, sliced
1 green pepper, thinly sliced
1 onion, thinly sliced
1 can tomato soup
1/2 c. vegetable oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt and pepper

Preparation

Cook carrots in salted water until medium done.
Rinse in cold water.
Arrange layers of carrots, green pepper and onion in a bowl.