Copper Carrots - cooking recipe

Ingredients

1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. cider vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1/4 tsp. pepper (black)
1 small green pepper
1 small onion, thinly sliced
2 lb. carrots

Preparation

Mix first 8 ingredients.
Add green pepper and onion; set aside.
Slice carrots and cook firm.
Drain and add to marinade while carrots are still hot.
Refrigerate.