2 bunches fresh carrots, cleaned, cut, cooked, drained

(Canned or frozen carrots may be substituted, cooked, drained.)

MARINADE:

1 med. onion, thinly sliced
1 green pepper, chopped fine
1 can tomato soup, undiluted
1 c. sugar
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1/2 c. vegetable oil
3/4 c. vinegar
1 tsp. salt
Dash of pepper

Blend marinade ingredients and pour over carrots. Marinade in tightly covered container overnight in refrigerator. Will keep indefinitely in refrigerator. May be served hot or cold.