Copper Carrots

Ingredients

• 2 lb carrots sliced
• 1 green pepper
• 1 onion
• 1 can tomato soup
• 12 c salad oil
• 34 c vinegar
• 1 c sugar
• 1 tsp dry mustard
• 1 tsp Worcestershire
• 14 tsp salt
• 14 tsp pepper

Directions

1. Boil carrots briefly in salted water until barely tender Drain
2. Slice onion and pepper and layer with carrots
3. Mix all remaining ingredients and heat until sugar dissolves
4. Pour over vegetables and store in refrigerator
5. Serve cold
6. Keeps several weeks