2 lbs. carrots
1 sm. green pepper
1 med. onion
1 can tomato soup
1/2 c. Wesson oil or olive oil
1 c. sugar
3/4 c. apple vinegar
1 tbsp. mustard
1 tbsp. Worcestershire
Salt and pepper

Steam 2 pounds carrots until half done. Immediately drain hot water off and douse them in cold water. Heat all the above ingredients and pour over carrots hot. Let cool, and refrigerate. Serve cold.