2 lbs. carrots
1 can concentrated tomato soup
3/4 c. sugar
1/2 c. salad oil
1/2 c. wine vinegar
1/2 c. chopped onions
1/2 c. bell peppers, chopped
1 tsp. French mustard
1 tsp. Lea & Perrins sauce

Cut carrots in long strips, steam or boil just until crunchy, but not real tender. Combine all other ingredients and mix together thoroughly. Pour over carrots and let stand several hours or overnight. Excess sauce can be frozen or kept in refrigerator. Yield: 12 servings.