5 c. cooked, sliced carrots
2 onions, sliced & ringed
2/3 green pepper in strips
1 can tomato soup
1/2 c. Crisco oil
1 c. sugar
1 tsp. prepared mustard
3/4 c. cider vinegar
1 tsp. Worcestershire sauce
1 tsp. salt
1 tsp. pepper

Cook, cool and drain carrots. Add onions and green peppers. Mix all other ingredients and pour over vegetables. Cover and marinate 12 hours before serving.