Marinated Carrots - cooking recipe

Ingredients

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

Preparation

Peel carrots and cut in 1/4-inch slices.
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 bowl.
Add green pepper and onion; set aside.
In a medium bowl, whisk tomato soup, sugar, vinegar, oil, mustard, salt, Worcestershire sauce and pepper until smooth.
Pour over vegetables.
Stir to coat.
Cover and refrigerate overnight or up to 3 days, stirring occasionally. Makes 16 (1/2 cup) servings.