Jerry Clower'S Marinated Carrots - cooking recipe

Ingredients

1 lb. carrots, sliced
1 medium onion, chopped
1 bell pepper, chopped
1 (8 oz.) can water chestnuts, sliced
1 can tomato soup
1 c. oil
1 c. sugar
3/4 c. vinegar
1 Tbsp. mustard
1 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Preparation

Cook carrots in boiling water to cover in large saucepan until tender-crisp, stirring occasionally; drain.
Place in large bowl. Cool.
Add onion, green pepper and sliced water chestnuts; mix well.
Combine soup, oil, sugar, vinegar, mustard, Worcestershire sauce, salt and black pepper in saucepan; mix well.
Bring just to the boiling point, stirring constantly.
Pour over vegetables. Marinate, covered, in refrigerator for 12 hours or longer.
Drain before serving.
Makes 6 servings.