Marinated Carrots - cooking recipe

Ingredients

1 (2 lb.) bag carrots
1 bell pepper
1 can tomato soup
1 tsp. Worcestershire sauce
1/2 c. salad oil
3/4 c. vinegar
1 tsp. mustard
1 c. sugar
1 small (3 1/2 oz.) can cocktail onions, drained

Preparation

Cook carrots until tender with 2 teaspoons salt in water; drain juice.
Chop pepper and add onions.
Reserve carrots.
Put sugar and other ingredients together; heat just enough to melt the sugar.
Pour heated ingredients over carrots while carrots are still warm.
Marinate for 24 to 48 hours in refrigerator.
Serves 12 to 14.