2 lbs. carrots
2 med. onions, diced
2 green peppers, chopped
1 can tomato soup
3/4 c. sugar
1/2 c. corn oil
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
3/4 c. vinegar

Prepare carrots for cooking. Slice and cook in salted water until tender. Drain. Arrange carrots, onions, and peppers in layers. Make a marinade by combining remaining ingredients. Pour marinade over carrots. Refrigerate for 24 hours before serving. The marinated carrots will keep in refrigerator for over a week. Serve cold.