2 lbs. carrots
1 tsp. Worcestershire
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. pepper
3/4 c. vinegar
1 c. sugar
1 med. bell pepper, chopped
1 sm. can water chestnuts
1 onion, chopped
1/2 c. oil
1 c. tomato soup

Slice and cook carrots in salted water until tender but still firm. Drain and marinate with the rest of the ingredients. Put in refrigerator. Keeps a couple of weeks.