Spiced Carrots - cooking recipe

Ingredients

2 lb. carrots
1 can Campbell's tomato soup
1/2 c. vinegar
1/4 c. Wesson oil (I use Crisco)
2/3 c. sugar
2 tsp. dry mustard
1 Tbsp. Worcestershire sauce
dash of pepper
1 large onion, sliced thin

Preparation

Peel and slice carrots; cook in salt water until tender, but not mushy.
Blend other ingredients.
Drain carrots.
Add onion; cover with sauce.
Refrigerate overnight.