2 bunches carrots, small
1 green pepper, chopped fine
1 can condensed tomato soup
1/2 c. Wesson oil, or any other
3/4 c. vinegar
1 c. sugar
1 tsp. dry mustard
1 med. onion
1 tsp. Worcestershire sauce

Slice carrots crosswise. Cook carrots in salted water 10 minutes, drain and cool. Cook remaining ingredients 5 minutes. Pour over carrots. Then refrigerate. Will keep for weeks.