Lebanese Carrots - cooking recipe

Ingredients

2 lb. carrots, cut on bias
1 medium onion, thinly sliced and separated
1 medium green pepper, thinly sliced
1 can tomato soup
3/4 c. sugar
1/3 c. vinegar
1 tsp. Worcestershire sauce
1 tsp. mustard

Preparation

Combine sauce ingredients.
Add salt and pepper to taste. Pour over vegetables.
Allow to sit (refrigerated) for 24 hours. Serve on cold platter as salad or relish.
Serves 8.