Carrot Marinade

By Cathie davidson

Ingredients

• 3 pounds carrots
• 1 large green pepper, seeded and sliced
• 1 medium onion, sliced into rings
• 1 can tomato soup
• 3/4 cup sugar
• 1/2 cup salad oil
• 3/4 cup vinegar
• 1 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper

Preparation

Step 1

Notes: Peel and slice crosswise, cook until crisp. Layer carrots with green pepper and onion. Pour marinade over all. Cover and refrigerate for 24 hours. Drain Marinade before serving.