2 lb. carrots, cut in 1/4-inch crosswise pieces
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
salt and pepper to taste
1 small bell pepper, sliced
1 medium onion, thinly sliced

Cook carrots until tender and drain. Combine soup, oil, sugar, vinegar, mustard, salt, pepper, and Worcestershire sauce; beat well. Layer carrots, bell pepper and onion. Pour sauce over this and marinate for 12 hours.

Yield: 12 to 20 servings.