2 lbs. carrots, sliced
1 med. onion, sliced thinly
1/2 c. salad oil
1 c. sugar
1 tsp. Worcestershire sauce
1 sm. green pepper, thinly sliced
1 can tomato soup
3/4 c. vinegar
1 tsp. prepared mustard
Salt & pepper to taste

Cook carrots to fork tender (have well done but not overcooked). Add rest of ingredients. Marinate in refrigerator several days. Partially drain before serving. Serve cold.