Marinated Carrots - cooking recipe

Ingredients

5 c. carrots
1 small bell pepper, chopped
1 medium onion, chopped
1 can tomato soup
3/4 c. vinegar
1 tsp. Worcestershire sauce
1 c. sugar
1/2 c. oil
1 tsp. salt
1 tsp. pepper
1 tsp. dry mustard

Preparation

Cook carrots until barely tender; drain and cool. (I sometimes use canned carrots.)
Mix seasonings, soup, onion and bell pepper. Pour over carrots.
Place in covered bowl and refrigerate 12 hours before serving.
Keeps well for at least a week.