Marinated Carrots

2 lbs. carrots, slices and parboiled until crispy tender
2 green peppers, chopped
1 onion, chopped
Layer.

Mix:
1 (11 oz) can tomato soup
3/4 cup vinegar
1 cup sugar
1/2 cup salad oil
1/4 teaspoon salt
1 teaspoon dry mustard
dash hot sauce
1 teaspoon worcestershire sauce

Pour mixture over layered vegetables and marinate overnight in refrigerator.