This can be served hot or cold, I've had them both ways.

MARINATED CARROTS

2 lbs. carrots
1 onion
1 bell pepper
1 - 11 oz. can tomato soup
1/2 c. salad oil
1/4 c. vinegar
2/3 c. sugar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
Salt and pepper to taste

Peel carrots and cook whole. Cool and slice thin. Thinly slice onion and pepper and combine vegetables in a bowl. In a separate bowl, conbine soup, oil, vinegar, sugar, mustard, Worcestershire sauce, salt and pepper. Mix with a beater and pour over vegetables. Refrigerate in airtight container for 12 hours. Serve cold or they can be heated.