Lunch with the Area Seventy

MARINATED CARROTS

3 lbs. carrots, cleaned and cut into thin slices 1 green pepper, cut in squares, not too small 1 onion, cut in squares, not too small 3/4 cup vinegar (half apple and half white) 1 can tomato soup 1/2 cup vegetable oil 1 tablespoon Worcestershire sauce 1 teaspoon dry mustard Cook clean and sliced carrots (you can use small carrots, but still cut in half) and cook in microwave or stove top until "almost done" -crunchy, not mushy. About 5-7 minutes. Slice green pepper and onion. Drain carrots and add vegetables and all ingredients in large bowl. Refrigerate for 24 hours.