2 lb. sliced carrots
1 sweet onion, thinly sliced
1 green pepper, chopped
1 can tomato bisque soup
1 c. sugar
3/4 c. vinegar
1 tbsp. salt
1/2 tsp. pepper
1 tbsp. dry mustard
1/2 c. Wesson oil
1 tbsp. Worcestershire sauce

Cut carrots in thin slices and par boil for 5 minutes. Drain. Mix together soup and remaining ingredients and bring to a boil. Pour over vegetables while hot. Marinate minimum 3 hours. Best made the day before. Store in refrigerator; it will keep up to 2 weeks.