Marinated Carrots - cooking recipe

Ingredients

1 can tomato soup, undiluted
1/2 c. cider vinegar
1 c. sugar
3/4 c. salad oil
1 Tbsp. dry mustard
2 Tbsp. Worcestershire sauce
5 c. sliced, cooked carrots
1 raw carrot, sliced in rings
2 green peppers, sliced

Preparation

Combine soup, vinegar, sugar, oil and Worcestershire sauce. Bring to boil and pour over carrots.
Add onion and peppers.
Stir well.
Refrigerate overnight (covered).
Drain to serve as cold relish or heat as vegetable.
Keeps well for a long time in the refrigerator.