5 or 6 c. sliced carrots
1 med. onion, chopped
1 med. green pepper, chopped
3/4 c. vinegar
1 can tomato soup
1/2 c. salad oil (Kraft Zesty Italian Dressing)
1 tbsp. Worcestershire sauce
1 tsp. prepared mustard

Wash and scrape carrots. Slice carrots thin and cook just long enough to stick with a fork. Drain and put in the above mixture which you combine while carrots are cooking. Keep in refrigerator for 12 hours to marinate. They will keep 2 to 3 weeks after you make them in your refrigerator.