2 lbs. carrots
1 onion
1 green pepper
1 c. sugar
1 (10 3/4 oz.) can condensed tomato soup
3/4 c. vinegar
1/2 c. vegetable oil
1 tsp. Worcestershire sauce
1 tsp. prepared mustard
Salt & pepper to taste

Peel and slice carrots into 1/4" slices. Cook about 15 minutes until crisp-tender. Drain and cool. Slice and separate onion into rings; seed green pepper and cut into strips. Combine carrots, onion, pepper in large bowl. In saucepan combine sugar, soup, vinegar, Worcestershire sauce and mustard. Heat to boiling, stirring until sugar dissolves. Remove from heat. Pour over vegetables; mix well. Keeps well in refrigerator.