2 or 3 lb. carrots, sliced 1/4 inch thick
1 green pepper, chopped
1 onion
1 can Campbell tomato soup
3/4 c. sugar
1/2 c. oil
3/4 c. vinegar
1 tbsp. dry mustard
1 tbsp. Worcestershire sauce
1 tbsp. salt
1 tbsp. pepper
1 tbsp. paprika

Cook carrots until done, but not mushy. Mix remaining ingredients and add to carrots. Leave stand overnight. Will keep up to 5 days. Good on green beans or beets.