Marinated Carrots - cooking recipe

Ingredients

3 lb. carrots
1 medium green pepper, chopped
2 medium onions, minced
1 can tomato soup
1/2 c. salad oil
3/4 c. vinegar
3/4 c. sugar
1 tsp. prepared mustard
1 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce

Preparation

Peel carrots.
Slice thinly and cook just until crisp and tender; drain.
Add pepper and onions.
Mix remaining ingredients until blended and pour over vegetables.
Refrigerate overnight. This will keep well in the refrigerator for 2 weeks.
Marinade may be used as a salad dressing.