1 1/2 lb. of carrots
1 medium onion
1 c. sugar
1/2 c. oil
1 tsp. Worchestershire sauce
1 bell pepper
1 can tomato soup
1/2 c. vinegar
1 tsp. mustard

Cut carrots in circles & cook in salted water 12 minutes on low heat after starting to boil. Drain well & let cool. Mix tomato soup, worchestershire sauce, mustard & sugar. Add vinegar & oil & bring to a boil. Let cool. After carrots & soup mixture is completely cool, cut onions & peppers into bite size pieces. Make a layer of onions & peppers in casserole bowl, add a layer of carrots until you have three layers of each. Pour soup mixture over carrots & refrigerate several hours or overnight.