1 cellophane bag carrots

Scrape and slice thin. Boil in salted water until tender. Cool.

MARINADE:

1 can Campbell's tomato soup
1 c. sugar
1/2 c. Wesson oil
1/2 c. vinegar
3 or 4 med. size onions
1/2 green bell pepper, chopped (optional)
Few drops of Tabasco or pepper sauce

Add to carrots and store in refrigerator (in container with lid). Will keep two or three weeks.