10 lg. carrots
1 med. onion, cut fine
1 green pepper, cut fine

Scrape and slice carrots. Cook until tender (can use 1/2 teaspoon salt); drain. Let cool.

1 tbsp. Worcestershire sauce
1 c. sugar
3/4 c. cider vinegar
1/2 c. salad oil
1 can tomato soup

Bring above ingredients to boiling. Boil 5 minutes. Let cool. When carrots and sauce are cool, put together and add onion and pepper. Stand overnight (at least 4-5 hours) in refrigerator. Serves 8.