2 lbs. carrots, sliced thin
1 green pepper, sliced thin
1 med. onion, sliced thin
1 tsp. Worcestershire sauce
1 can tomato soup, undiluted
1/2 c. Wesson oil
1 c. sugar
3/4 c. white vinegar
Salt and pepper to taste

Boil sliced carrots in small amount of water, set aside. Bring to a boil the soup, oil, sugar, Worcestershire sauce and vinegar, stirring constantly. Then add carrots, onion, and pepper. Bring to boil again. Then allow to cool. Put in refrigerator until ready to serve. Will keep up to 6 months in refrigerator.