2-3 lbs. carrots
1 can undiluted tomato soup
1/2 c. salad oil
3/4 c. vinegar
1 c. sugar
1 tsp. Worcestershire sauce
1 green pepper (slivered)
1 sm. sweet onion (sliced thin)

Slice and cook carrots with pinch of salt. Do not over cook. Drain thoroughly before using. Mix carrots and all other ingredients together. Marinate 3-4 hours or longer. Stir at times.