3-6 cans sliced carrots
1 c. sugar
3/4 c. vinegar
1 tsp. Worcestershire sauce
1 med. minced onion
1 finely diced green pepper
1 can tomato soup
1/2 c. salad oil
1 tsp. prepared mustard
Salt & pepper to taste

Boil 1 cup sugar with vinegar and Worcestershire. Add the onion, green pepper, soup, oil, mustard, salt and pepper; mix well. Drain carrots and marinate overnight in sauce in the refrigerator. Keeps up to 2 weeks in the refrigerator. Serve cold.