5 c. cooked carrots, drained
1 onion, chopped fine
1 green pepper, chopped fine
3/4 c. sugar
1/2 c. cooking oil (Puritan)
1/2 c. vinegar
1 can tomato soup
1/2 tsp. pepper
1/2 tsp. salt
1 tbsp. Worcestershire sauce

Mix well and pour over carrots, onions and peppers. Marinate 24 hours. Will keep 2-3 weeks. Stir before serving. Refrigerate.