2 lbs. carrots, cut into round slices
1 can tomato soup
3/4 c. sugar
1 tsp. mustard or 1/4 tsp. dry mustard
3/4 c. vinegar
1 tsp. Worcestershire sauce
1/4 c. salad oil
1 med. onion
1 c. celery
1 green pepper

Cook carrots until barely done, add a dash of salt and drain. While carrots are cooking mix soup, sugar, mustard, vinegar, Worcestershire sauce and salad oil together and cook just enough to mix. Chop onion, celery, green pepper and add to soup mixture and pour over carrots. Chill overnight. Will keep for 2 weeks or longer.