2 lbs. Carrots 1 medium Onion, chopped fine 1 Green pepper, chopped fine 1/2 cup Oil 3/4 cup Vinegar 1 tsp. Salt 1/2 tsp. Pepper 2/3 cup Sugar 1-1/2 tsp. Worcestershire sauce 1 tsp. Prepared mustard 1 can Condensed tomato soup
Cut carrots into penny slices, cook til tender and drain. Mix rest of ingredients and pour over carrots. Marinate for 12 hours or more. Serve COLD.
**Cook's note** This recipe makes a LOT! It is a wonderful dish to take to a Pot-Luck dinner. Leftovers keep well if refrigerated in tight containers.