Copper Carrots

Ingredients

• 2 lb carrots
• 1 medium onion
• 1 small green pepper
• 1 c sugar
• 1 tsp Worcestershire sauce
• pinch of salt and pepper
• 1 tsp prepared mustard
• 1 can tomato soup
• 12 c salad oil
• 34 c vinegar

Directions

1. Slice carrots and boil in salted water until crisp and tender about 5 minutes
2. When cool alternate layers of carrots onion rings and green peppers thin sliced
3. Make a marinade of the remaining ingredients beating well until blended
4. Pour over vegetables and refrigerate
5. Allow to set at least 2 days before serving
6. Will keep for 2 weeks in refrigerator