Penny Carrots - cooking recipe

Ingredients

2 lb. carrots, cut and cooked
1 green pepper, diced
1 medium onion, chopped
1 can tomato soup
1/2 c. salad oil
1 c. sugar
1 tsp. Worcestershire sauce
3/4 c. vinegar
1 tsp. prepared mustard
salt

Preparation

Slice carrots and cook until crisp-tender.
Combine diced pepper and onions.
Mix tomato soup, oil, sugar, Worcestershire sauce, vinegar, mustard and salt. Pour over carrots, pepper and onions.
Let marinate overnight.
Serve cold.