2 lbs. carrots
1 med. green pepper, slivered
1 med. onion, diced or slivered
1 can tomato soup
3/4 c. vinegar
1 tsp. Worcestershire sauce
1 c. sugar
1/2 c. salad oil
1 tsp. mustard
Salt and pepper to taste

Sliver carrots and cook until tender but firm. Boil soup with vinegar, oil, sugar and seasonings; about 15 minutes or until sauce is thick. Make a layer of carrots, onion and pepper; pour some sauce over layer. Repeat layers. Refrigerate. Keeps indefinitely. Serve as a salad or accompaniment for meat.