1 can tomato soup
1/2 c. sugar
1 tbsp. prepared mustard
1 tbsp. Worcestershire sauce
1/4 c. vinegar
1/4 c. salad oil
Salt and pepper
2 cans drained carrots
1 sm. chopped onion
1 green pepper, cut in rings

Make the day before. Mix everything; cover and refrigerate. Put in oven or warm on top of stove. Can also be served cold.