Marinated Carrots - cooking recipe

Ingredients

2 lb. or 2 cans (303 size) carrots, drained
2 cans tomato soup
3/4 c. vinegar
3/4 c. sugar
3/4 c. salad oil (I use less; 1/2 c.)
1/2 tsp. dry mustard
1 tsp. Worcestershire sauce
salt to taste
1 onion, sliced
1 bell pepper, sliced

Preparation

Layer carrots, onion and bell pepper.
Boil remaining ingredients and pour over layered carrots, onion and bell pepper. Refrigerate until chilled or overnight.
Lasts several days in refrigerator.