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

Pre, slice, and cook carrots until tender; cool. Add onion and green pepper to carrots. Heat next 6 ingredients thoroughly. Pour over vegetables; refrigerate and serve in sauce.