3/4 c. sugar
1/2 c. corn oil
1/2 c. vinegar
2 tbsp. prepared mustard
2 lbs. carrots
1 tbsp. Worcestershire sauce
1 tsp. ground ginger
1 tsp. thyme
1 can tomato soup
1 lg. green bell pepper, sliced thin
1 lg. onion, sliced thin

Scrape carrots, wash, slice thin. Cook in salted water until tender; drain and cool.

Mix the above ingredients. Let simmer in saucepan 2 minutes. Layer carrots, onions and peppers. Pour marinade sauce over layers. Refrigerate for 4-6 hours before serving. Serves 10-12.

LL - Teacher