Copper Penny Carrots - cooking recipe

Ingredients

10 medium carrots
1 green pepper, chopped
1 medium onion, chopped
1 can tomato soup
1/2 c. salad oil
1 Tbsp. mustard
1 c. sugar
1 Tbsp. Worcestershire sauce

Preparation

Slice and boil carrots.
Combine the rest and pour over carrots.
Refrigerate overnight.