2 lb. carrots
1/2 c. sugar
1/4 c. salad oil
3/4 c. vinegar
Green pepper, diced, optional
1 onion, diced
1 tbsp. prepared mustard
2 tsp. Worcestershire sauce
1 can tomato soup

Cut the carrots in 1/4 inch slices (these look like copper pennies). Cook until barely tender in salt water. Drain. Mix remaining ingredients and pour over carrots. Marinate overnight in refrigerator. This will keep a week refrigerated. This is not necessarily better, but is easier. Drain canned carrots, slice and cover with marinade.