2 lbs. carrots, pared, cut in slices

Cook carrots until tender but crisp, drained and cooled.

1 can tomato soup
1 sm. onion, chopped
1/2 c. Wesson or Crisco oil
1/2 (or more) green pepper
1/2 c. vinegar
1 tsp. dry mustard
1 tsp. Worcestershire sauce
1 c. sugar
Salt and pepper to taste

Mix together onion, soup, oil, green pepper and vinegar. Add to mixture dry mustard, Worcestershire sauce, salt and pepper and sugar. Mix well. Use wire whisk. Add cooled carrots. Put into container to marinate for 24 hours or more. They taste better when marinated more than 24 hours.

(Chichester)