2 lbs. carrots, peeled, cut into pennies
1 lg. green pepper, chopped
1 med. onion, chopped
1 can tomato soup
1 c. sugar
3/4 c. vinegar
1/2 c. oil
1 tsp. dry mustard
1 tsp. salt
1 tsp. pepper
1 tsp. Worcestershire sauce

Cook carrots until tender crisp. Drain, combine rest of ingredients. Add carrots (hot) to sauce. Cover and chill overnight or longer. Will keep at least 2 weeks. Serve cold.