2 lb. carrots
1 green pepper

Marinade Mixture:

1 can tomato soup
1/2 c. salad oil
1 c. sugar or 3/4 c.
1 tsp. dry ground mustard
1 tsp. Worcestershire sauce
salt and pepper

Peel and slice carrots and cook until crisp and tender (approximately 10 minutes). Drain and cool carrots. Add one chopped green pepper. Pour marinade (tomato soup, salad oil, sugar, mustard, Worcestershire and salt and pepper mixed) over carrots. Refrigerate and marinate 1 to 2 days. Serve cold as side dish.