Marinated Carrots - cooking recipe

Ingredients

2 bunches carrots
1 small bell pepper
1 medium onion
1 can tomato soup
1/2 c. Wesson oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Lea & Perrins sauce (Worcestershire)
salt and pepper (to taste)

Preparation

Slice and boil carrots in salt water until tender (do not overcook).
When carrots have cooled, alternate peppers and onions.
Beat remaining ingredients and pour over vegetable. Cover and refrigerate.
Can be prepared week ahead of time.
Keeps well in refrigerator for 1 week.