2 lbs. fresh carrots, sliced and cooked OR 2 (1 lb.) cans
1 med. onion, chopped
1/2 c. sweet green or red pepper, chopped
1 tsp. dry mustard
1 c. sugar
1 tsp. salt
1/2 tsp. pepper
1/2 c. cider vinegar
1/4 c. vegetable oil
1 can tomato soup
1 tsp. Worcestershire sauce

Drain carrots well. Place carrots, onion and green or red pepper in large mixing bowl. In a 2-quart saucepan combine sugar, dry mustard, salt and pepper. Mix well. Add remaining ingredients. Stir over medium heat until sugar dissolves and mixture boils. Turn down heat and simmer 5 minutes.

Pour sauce over carrots and gently mix. Refrigerate at least 12 hours to blend flavors. Leftovers freeze well. Serves 8-10.