Marinated Carrots - cooking recipe

Ingredients

2 lb. carrots, peeled and sliced 1/4-inch thick
1 large green pepper, cut in thin wedges
1 medium onion, cut in thin wedges
1 (10 3/4 oz.) can tomato soup
2/3 c. sugar
2/3 c. vinegar
1/4 c. vegetable oil
1 tsp. dry mustard
1 tsp. salt
1 tsp. Worcestershire sauce
1/2 tsp. pepper

Preparation

In a large saucepan over medium heat, cook carrots in a small amount of water until crisp-tender.
Drain and cool.
Place in a 3-quart serving bowl.
Add green pepper and onion; set aside.