Copper Carrots

2 lb. Baby carrots                                           

1 small green bell pepper

1 small onion                                                  

1 can tomato soup

3/4 c vinegar                                                  

1 cup sugar

1/4 cup oil                                                      

1 tsp Worcestershire sauce

Steam carrots until tender but firm.  Drain and cool.  Mix other ingredients then add cooled carrots.  Mix together, chill overnight and serve.


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