2 lbs. carrots, sliced or sticks
1 can tomato soup
1 c. sugar
2/3 c. vinegar
1/2 c. cooking oil
1 tsp. Worcestershire sauce
1 onion, sliced or chopped
1 green pepper, diced

Cook carrots 8 minutes until tender in saucepan; drain. Combine other ingredients and bring to a boil. Pour over carrots. Serve cold. Will stay in refrigerator 2 to 3 weeks.