2 lb. carrots (5 c. sliced)
1 green pepper
1/2 c. salad oil
1 tsp. salt
1 tsp. basil
1/2 tsp. pepper
3/4 c. vinegar
1 med. onion, sliced
1 c. tomato soup
3/4 c. sugar
1 tsp. dry mustard
1 tsp. celery seeds
1 tsp. Worcestershire sauce

Cook carrots until tender. Drain and cool. Combine ingredients and add carrots. Refrigerate marinade for 12 hours.