2 lb. carrots
1/2 c. sugar
1 can tomato soup
1 tsp. salt
1 tsp. Worcestershire sauce
1 tsp. mustard
1/2 c. oil
3/4 c. vinegar
1 tsp. Pepper
1 medium onion, sliced
1/2 bell pepper, sliced

Chop carrots into "pennies" and cook in salt water until tender, then drain. Mix together with mixer sugar, tomato soup, salt, Worcestershire sauce, mustard, oil, vinegar and pepper. Add onion and bell pepper. Next add carrots and refrigerate for 12-18 hours before serving.