Marinated Carrots - cooking recipe

Ingredients

2 cans whole baby carrots, drained
1 can condensed tomato soup
1 large onion, sliced
3/4 c. sugar
1 bell pepper, sliced
1 tsp. prepared mustard
salt and pepper
1 tsp. Worcestershire sauce
1/2 c. vinegar
1/2 c. oil

Preparation

Mix vinegar, soup, sugar, mustard, Worcestershire sauce and oil in saucepan.
Bring to a boil and pour over vegetables.
Allow to refrigerate overnight.
Serves 12 to 15.
Will keep in refrigerator for about 2 weeks.