1 1/2 lbs. carrots
1/2 c. sugar
1/4 c. salad oil
1/4 tsp. dill weed
1/2 c. onions, chopped
1 (8 oz.) can tomato sauce
1/2 c. vinegar
Dash of pepper
1/2 c. green pepper, chopped
1/2 tsp. salt

Cook carrots until tender, then drain. Combine tomato sauce, sugar, vinegar, oil and seasonings in small saucepan and heat until sugar is dissolved. Stir in green pepper and onion. Pour sauce mixture over hot carrots in bowl. Cover, cool and refrigerate 6 to 8 hours or overnight. Serve cold or warm.