1 lb. carrots
1 onion, chopped
1 green pepper, chopped
1 c. tomato soup
1/4 c. salad oil
1/4 c. vinegar
3/4 c. sugar
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
Dash of hot sauce
Salt and pepper to taste

Slice carrots into bite-sized pieces; cook and drain. Add all other ingredients in order. Do not dilute soup. Cover and refrigerate for at least 12 hours before serving. Good as cold hors d'oeuvres or as a hot vegetable.