3 lbs. carrots, cleaned, sliced 1/4 inch thick
1 onion, sliced
1 green pepper, diced
2 stalks celery, diced

MARINADE SAUCE:

1 c. tomato soup
1/2 c. salad oil
1 tsp. mustard
1/2 tsp. salt, pepper
1 c. sugar
3/4 c. vinegar
1 tsp. Worcestershire sauce

Cook carrots until almost tender, drain. Bring marinade to boil and pour over vegetables. Put in refrigerator 24 hours before serving.