Marinated Carrots by Donna Tidwell

2 lbs. baby carrots
1 red onion thinly sliced
1 large green pepper, thinly sliced
1 10 oz. can tomato soup
1 tsp. Worcestershire sauce
1/2 c. salad oil
1 c. sugar
3/4 c. cider vinegar
1 tsp. dry mustand
salt and pepper to taste

Cook carrots until tender and crisp. Drain. Place carrots, onion and green pepper in a large bowl. Mix remaining ingredients and combine with vegetable. Stir well. Marinate in the refrigerator for 24 hours. Will keep well in the frige for up to 2 weeks. Makes 2 quarts. Note: do not slice baby carrots. Cook as is. Donna uses only 1/2 onion and 2 bell peppers due to personal preference