5 c. (2 bunches) sliced cooked carrots
1 med. onion, sliced thin
1 sm. green pepper, sliced
1/2 c. salad oil
1 c. sugar
3/4 vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Drain and cool cooked carrots. Mix sliced pepper and onions with carrots. Mix other ingredients. Bring to boil, cool. Pour over carrot mixture. Cover and marinate 12 hours. Serve hot or cold. Will keep two weeks in the refrigerator.