5 c. cooked, sliced carrots
1 green pepper, chopped
3/4 c. chopped onion
1 can tomato soup
3/4 c. vinegar
1 c. sugar
1/2 c. cooking oil
1 tsp. Worcestershire sauce
1/2 tsp. salt
1 tsp. pepper
1 tsp. mustard

Mix all ingredients together and pour over the cooked carrots. Let stand overnight. Serve with sauce, drained. Reserve the sauce, placing the carrots back in the sauce, they will keep indefinitely.