2 lbs. carrots

SAUCE:

1/4 c. salad oil
1/2 c. sugar
3/4 c. cider vinegar
1 tsp. Worcestershire
1 tsp. dry mustard
1 sm. onion, sliced, rings separated
1/2 green pepper, sliced thin
1 can tomato soup

Peel, slice into thin rounds and cook 2 pounds carrots in small amount of water. Keep firm, do not over cook. Drain. Rinse in cold water. Heat sauce to boiling. Pour over the carrots. Marinate at least a day before serving. Will keep in refrigerator indefinitely.