5 c. carrots

Cook in salted water until tender. Drain and set aside.

1 lg. onion, chopped
1 green pepper, chopped
1 c. celery, chopped

MARINADE SAUCE:

1 can tomato soup
1 c. sugar
1/2 c. oil
3/4 c. vinegar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 tsp. horseradish
1 tsp. salt
1 tsp. pepper

Bring to a boil; pour over carrots, onion, pepper and celery. Marinate for 24 hours.

LL - 1987