1 1/2 - 2 lbs. carrots (fresh, frozen, or canned)

Peel fresh carrots; cook, slice, and drain or cook frozen sliced carrots and drain or drain canned sliced carrots to use.

Mix 1 can tomato soup, 1 cup sugar, and 1 teaspoon Worcestershire sauce. Bring to a boil while stirring. Add 1/4 cup salad oil and 1/4 cup vinegar. Cut up one medium green pepper and one medium onion. Combine all together. Best if it sets overnight.