4 lbs. carrots, cut in bite size
1 can tomatoe soup, undiluted
1 c. sugar
1/2 c. vinegar or red wine vinegar
1/2 c. vegetable oil
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 onion, sliced thin
1 green pepper, chopped

Cook carrots until tender. Do not over cook. Drain and combine with other ingredients. Let stand in marinade in refrigerator at least 12 hours. Keeps up to two weeks in refrigerator and improves in flavor the longer it marinates.