2 lb. cooked carrots or
2 cans carrots
1 green pepper
1 med. onion
1 can tomato soup
1/2 c. vegetable oil
3/4 c. vinegar
1 c. sugar
1 tbsp. prepared mustard
1 tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper

Cook carrots and drain or drain the canned ones. Slice pepper and onion. Combine with the carrots. Combine all other ingredients and pour over the vegetables. Let stand overnight in refrigerator. Keep covered. Marinade will keep well. a Pam Carlson