Marinated Carrots - cooking recipe

Ingredients

12 carrots, peeled and cut in 1-inch slices
1 green pepper, sliced in strips
1 onion, sliced in rings
1 can cream of tomato soup (undiluted)
1/2 c. oil
1 c. sugar
3/4 c. cider vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper

Preparation

Boil carrots until just barely crunchy (do not overcook). Combine the remaining ingredients. Add carrots to the mixture. Mix well and refrigerate several hours, turning once in a while. Serve cold. Will keep at least a week in refrigerator.