2 lbs. carrots, cut in 1/2 inch slices
1 med. onion, sliced or cut up
1 green pepper, cut in rings or strips
1 can (10 oz.) condensed tomato soup
3/4 c. sugar
3/4 c. white vinegar
1/2 c. vegetable oil
1 tsp. salt
1 tsp. dried dill weed
1 tsp. Worcestershire sauce
1/4 tsp. pepper

Cook carrots in boiling, salted water (1/2 teaspoon salt/cup of water) to crisp tender - 8 to 9 minutes. Layer carrots, onions and peppers in a large bowl. Heat other ingredients to boiling, stirring occasionally. Cool slightly. Pour over vegetables. Cover and refrigerate 8 hours (no longer than 1 week). Use slotted spoon for serving. Makes about 12 servings.