2 lb. sliced carrots
1 sm. green pepper
1 med. onion
1 can tomato soup
1/2 c. vegetable oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
Salt and pepper

Cook carrots in salted water until medium done, 20 minutes, or to the crisp-tender stage. Rinse in ice water. Thinly slice the green pepper and onion. Arrange layers of green pepper, carrots and onion in a bowl. Combine all remaining ingredients in a saucepan and bring to a boil, stirring until thoroughly blended. Pour marinade over carrot mixture and refrigerate until flavors are absorbed.

This will keep for weeks in the refrigerator and the marinade liquid may be used again.