2 lb. carrots
1 sm. green pepper, sliced
1 med. onion, sliced
1 can tomato soup
1/2 c. oil
1 tsp. mustard
1 tsp. Worcestershire sauce
1 c. sugar
3/4 c. vinegar

Cook carrots until tender and cool. Layer with onion and green pepper. In saucepan, mix all other ingredients, stirring until sugar melts. Pour over carrots and refrigerate. Stays good for weeks in refrigerator.