2 lb. carrots, sliced
1 can tomato soup
1 c. sugar
3/4 c. vinegar
1/2 c. salad oil
1 tsp. Worcestershire sauce
1 tsp. mustard
1/2 tsp. celery seed
Salt and pepper to taste
1 med. red onion, sliced in rings
1 green pepper, chopped coarsely

Cook carrots in water until tender, but firm. Boil soup, sugar, vinegar, salad oil, Worcestershire sauce, mustard, celery seed, salt and pepper for 15 minutes or until sauce thickens. Make layers of carrots with onion, green pepper. Pour sauce over each layer and chill for several hours. Can be refrigerated for several days.