Marinated Carrots - cooking recipe

Ingredients

6 c. carrots, sliced round
1 medium onion, sliced round
1 bell pepper, sliced
1 can tomato soup
3/4 c. sugar
3/4 c. salad vinegar
1/2 c. salad oil
1 tsp. Lea & Perrins Worcestershire sauce
1 tsp. prepared mustard
1 tsp. salt
1 tsp. black pepper

Preparation

Slice and cook carrots until tender-crisp.
Drain.
Add onion and bell pepper to carrots.
Heat remaining ingredients together until hot.
Pour over all vegetables.
Cool.
Store covered in refrigerator.
Wonderful as a vegetable or serve on crisp lettuce as a salad.
May be served as an appetizer with carrots cut into 1-inch rounds.