2 lb. carrots, sliced
1 onion, sliced thin
1 tsp. Worcestershire sauce
3/4 c. vinegar
Salt & pepper to taste
1 green pepper, sliced
1 can tomato soup
1/4 c. sugar
1 tsp. prepared mustard
1/2 c. salad oil

Cook carrots in small amount of salted water until just tender. Do not overcook. Drain and cool. Combine remaining ingredients to make a marinade. Stir carrots into marinade; let stand for 24 hours. Will keep for at least 2 weeks.