2 lbs. carrots
1 can tomato soup, undiluted
3/4 c. sugar
1/4 c. vinegar
1 tsp. salt
1 diced green pepper
Dash of pepper
1/4 tsp. prepared mustard
1 tsp. Worcestershire sauce
1/2 c. salad oil
3 sm. onions, sliced

Peel carrots, slice thin, and boil until tender. Meanwhile, mix remaining ingredients together in a large bowl. Drain cooked carrots and add to mixture. Stir gently to mix. Refrigerate overnight to marinate. Keeps well. Nice to have on hand for unexpected guests. Even carrot haters like this one.