2 lb. carrots
3 green onions, sliced with tops included
1/2 c. chopped green pepper
1 can tomato soup (10 3/4 oz.)
3/4 c. granulated sugar
1/2 c. vegetable oil
1/2 c. vinegar
1 tbsp. Worcestershire sauce
1 tsp. salt
1/8 tsp. cayenne pepper

Wash, peel and slice carrots into 1 inch circles. Steam until crisp-tender. Drain. Place in a bowl with onions and green pepper. In saucepan combine remaining ingredients. Bring to a boil. Pour over carrot mixture. Cover and refrigerate for 24 hours. Yield 6 cups of carrots.