2 lbs. carrots, sliced
1 med. onion, sliced
1 can tomato soup
1 c. sugar
1 tsp. prepared mustard
Salt and pepper
1 sm. green pepper, chopped
1/2 c. salad oil
3/4 c. vinegar
1 tsp. Worcestershire

Cook only until fork tender. Do not overcook. Add rest of ingredients to cooked carrots. Let marinate several hours or overnight. Serve very cold.