2 lbs. carrots
10 1/2 oz. can tomato soup
1 c. sugar
1/2 c. cooking oil
3/ c. white vinegar
1 tbsp. Worcestershire Sauce
Salt and pepper
1 tbsp. yellow mustard
1 green pepper, sliced
1 med. onion, sliced

Peel and slice carrots. Cook until soft. Drain and put in a dish. Add onion and green pepper.

Put all other ingredients in a saucepan and heat until sugar dissolves. Pour sauce over carrots, onions and green pepper. Cover and refrigerate for 24 hours.