1 (24 oz.) bag carrots
1 green pepper
1 lg. onion
2 stalks celery

MARINATE:

1 c. sugar
1/2 c. vinegar
1/2 c. oil
1 tsp. Worcestershire sauce
1 tsp. dry mustard

Cook carrots until soft. Add diced pepper, onion and celery for 5 minutes. Pour marinade sauce over warm vegetables. Keeps in refrigerator for about 2 weeks. Also a can of tomato soup makes this a good hot dish.