2 lb. carrots, sliced
Onion, sliced
Green pepper, sliced
1 can tomato soup
3/4 c. vinegar
1 c. sugar
1/2 c. Mazola oil
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
Salt and pepper

Cook carrot slices until fork tender and drain. Place in a casserole a layer of carrots, a layer of sliced onion, a layer of green pepper, alternating layers. Cover and marinade with remaining ingredients. (Mother cuts marinade in half.) Refrigerate overnight, serve cold.