Marinated Carrots - cooking recipe

Ingredients

5 c. carrots, cut on bias
1 onion, chopped
1 small green pepper, sliced
1 (10 oz.) can tomato soup
1/2 c. vegetable oil
1/2 c. cider vinegar
1/2 c. sugar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1/4 tsp. cayenne pepper

Preparation

Prepare marinade first in a large bowl, stirring frequently. Cook carrots in salted boiling water until tender-crisp, 5 or 6 minutes.
Drain and while carrots are still hot, stir them into marinade mixture.
Refrigerate 24 to 48 hours.
Toss several times. Serve cold.
Serves 8.