2 lb. carrots
1 c. chopped green pepper
1/2 c. chopped onion
1 10 1/2 oz. can tomato soup
1 c. sugar
1/4 c. vinegar
1 tsp. salt
1 tsp. pepper
1 tsp. dry mustard
1 tbsp. Worcestershire Sauce

Scrape carrots and cut into 1/4 inch diagonal slices. Simmer carrots, green pepper, and onion in small amount of water. Simmer until carrots are tender. Drain. Combine remaining ingredients and pour over vegetables. Stir to mix. Refrigerate 2-3 days before serving. Store in air tight container.