2 lbs. sliced carrots
1 lg. onion, sliced 7 diced
1/2 c. green pepper, diced
1 can tomato soup
3/4 c. sugar
1/2 c. vinegar
1 tsp. Worcestershire sauce
1/4 c. vegetable oil

Cook carrots 7 minutes after water boils; cool immediately under running water. Do not cook any long as carrots will get soggy. Mix above and let set overnight in refrigerator.