3 lbs. carrots
1 can cream of tomato soup, undiluted
3/4 c. sugar
2/3 c. vinegar
1/3 c. oil
1 tbsp. prepared mustard
1 tbsp. Worcestershire sauce
1 med. green pepper, diced fine
1 med. onion, diced fine
Salt & pepper to taste

Cook carrots 18 to 20 minutes after peeling and slicing (thicker pieces). Drain and cool. While carrots are cooking, prepare marinade using ingredients above in order given.