Copper Penny Carrots

Copper Penny Carrots

2 lbs. carrots, sliced into coins, and cooked until just tender.

After cooking the carrots, put into a bowl with:
1 sm. green bell pepper, chopped
1 sm. onion, chopped

Combine these ingredients:
1 cup condensed tomato soup
1/2 cup salad oil
1 cup sugar
3/4 cup white vinegar
1 tsp. dry mustard
1 tsp. Worcestershire sauce

Pour over the carrot, pepper, and onion mixture. Put in refrigerator and chill. The longer it sets, the better it tastes. Keeps for several days.