2 lb. carrots (more or less)
1 green pepper, thinly sliced
1 medium onion, thinly sliced
1 (10 1/2 oz.) can tomato soup
1/2 cup oil
1 tsp. prepared mustard
2 stalks celery, thinly sliced
1 tsp. Worcestershire sauce
3 tbsp. vinegar
1/4 tsp. pepper
1 cup sugar

Boil until tender the amount of carrot that you want. Drain and while hot mix in 1 to 2 tablespoons of orange or kumquat marmalade. A small amount of butter may also be used.