Marinated Carrots - cooking recipe

Ingredients

2 lb. carrots, sliced
1 (8 oz.) can tomato sauce
1 c. sugar
1/2 c. salad oil
1/4 c. vinegar
1/2 tsp. Worcestershire sauce

Preparation

Cook sliced carrots in salted water until crunchy.
Drain carrots while hot.
Mix together the balance of the ingredients and mix into the carrots.
Add 1/2 sliced onion and sliced green pepper rings, adding to mixture.
Let stand in refrigerator at least 24 hours before serving.
Makes about 3 pints.
Keeps indefinitely.