MARINATED CARROTS

5 c. cooked sliced carrots

1 onion, sliced

1 bell pepper, cut in strips

1/2 c. salad oil

3/4 c. vinegar

1 can tomato soup

1 c. sugar

1 t. Worcestershire

1 t. dry mustard

Mix all ingredients and let come to boil until sugar dissolves.  Pour over carrots, onions, and bell pepper.  Let set over night in refrigerator.

Lin McEwen