2 lbs. carrots, cut in dollars, cook to crisp stage (10 minutes)
1 can Campbells tomato soup
1/4 c. salad oil
1 medium onion, chopped
1/4 c. cider vinegar
1/2 green pepper, chopped
1 c. sugar
1 tsp. dry mustard
1 tsp. salt
1 tsp. Worcestershire sauce
1 tsp. pepper

Bring sauce to boiling. Put carrots into 2 quart sterilized jar. Pour hot sauce over carrots. Marinade 24 hours, Keeps 2 weeks. Sauce can be heated and used on second batch.