Copper Penny Carrots - cooking recipe

Ingredients

2 bunches carrots, cleaned and diced in 1/2-inch rounds
2 diced bell peppers
1 medium onion, cut in rings
1 small can tomato sauce
1 c. sugar
1/2 c. vinegar
1/2 c. oil
1 Tbsp. prepared mustard
1 Tbsp. Worcestershire sauce

Preparation

Bring carrots to a boil and cook 3 minutes.
Drain and put in a bowl to chill with bell peppers and onion
. In a saucepan, mix the remaining ingredients.
Bring mixture to a boil and cook 15 minutes.
Mix with carrot mixture.
Refrigerate at least 1 hour (but the longer the better) before serving.
Keeps well.