2 lbs. carrots, cook until crisp
1 green pepper. thinly sliced
1 onion, thinly sliced
1 tsp. Worcestershire sauce
1 c. sugar
3/4 c. vinegar
2 tsp. prepared mustard
1/4 c. salad oil
1 can tomato soup

Bring last 6 ingredients to boil, let cool. Add carrots, pepper and onion. 2 cans of carrots may be used in place of fresh ones. Do not cook pepper and onion.