Marinated Carrots - cooking recipe

Ingredients

2 lb. carrots
1 can tomato soup
1 Tbsp. Worcestershire sauce
1/2 c. vinegar
1/4 c. oil
1/2 c. sugar
1 tsp. dry mustard
salt and pepper to taste
1 onion, chopped
1 green pepper, chopped
2 stalks celery, chopped

Preparation

Cut carrots into 1/4-inch circles.
Cook carrots until barely tender; drain and set aside.
Heat together soup, Worcestershire sauce, vinegar, oil, sugar, mustard, salt and pepper.
Mix well. Pour hot mixture over carrots.
Add onion, pepper and celery and mix well.
Refrigerate overnight before using if possible.
Keeps well in airtight container in refrigerator, 1 to 2 weeks.