1 lb. carrots, peeled and sliced 1/2 inch thick
4 small white onions, thinly sliced in rings
1 medium green pepper, sliced thinly
1 can tomato soup
3/4 c white vinegar
2/3 c sugar
1 tsp Worcestershire sauce
1 tsp dry-powdered mustard
1/2 tsp salt

Cook carrots in salted water till tender. Drain. Combine remaining ingredients and pour over carrots. Cover and refrigerate overnight. Will keep for weeks in refrigerator. Marinade may be used again when carrots are depleted. Serve cold. Use 1 1/2 qt covered casserole.

Serves 6-8.