MARINATED CARROTS

Ingredients

2 pounds carrots, peeled and sliced
1 onion, sliced into rings
1 bell pepper, sliced into rings
3/4 cup vinegar
1 cup sugar
1/2 cup oil
1 can tomato soup
1 tablespoon prepared mustard
1 teaspoon Worcestershire sauce

Preparation

Cook carrots in salted water to cover until tender but firm, about 15 minutes; drain. Place carrots in a glass bowl. Layer onion and pepper rings over carrots. Combine remaining ingredients, heating until well blended. Pour over carrots. Cover and refrigerate 12-24 hours before serving. Will keep several days refrigerated. Makes 10-12 servings. —Alice Faye Harrison, Chilton County