2-3 lb. carrots
1 can tomato soup
1/2 c. oil
1/2 c. vinegar
1/2 c. sugar
1 tsp. Worcestershire
1 green pepper, sliced thin
1 onion, sliced thin

Peel and slice carrots. Cook for 10-15 minutes. Heat soup, vinegar, oil, sugar and Worcestershire sauce until it bubbles. Pour over carrots and refrigerate overnight.