Attributed to: Mary Lou Riché
1 2lb. Pkg. Fresh carrots or canned carrots
1 medium onion, thinly sliced
1 small green pepper, thinly sliced
1 can tomato soup
1/2 cup vegetable oil
3/4 cup apple cider vinegar
1/2 cup sugar
1 teaspoon Worcestershire sauce
1 Tablespoon prepared mustard
1 teaspoon salt
Pepper to taste
Peel carrots and slice in rounds. Cook in a small amount of water in a covered pot for 15 minutes or until tender. Mix remaining ingredients and pour over cooked carrots in two quart casserole. Marinate in refrigerator overnight or for at least eight hours.