2 lbs. carrots, peeled & sliced
1 med. bell pepper, diced
3 med. onions, sliced in rings
1 can tomato soup (condensed)
3/4 c. sugar
1/2 c. salad oil
1/4 c. vinegar
1 tsp. Worcestershire sauce
1/4 tsp. prepared mustard

Cook carrots until tender and drain. Place cooked carrots, onions and bell pepper in large mixing bowl in layers. Sprinkle with salt and pepper. Heat tomato soup (do not add water), sugar, salad oil, vinegar, Worcestershire sauce and mustard to a boil. Pour over carrots, onions and bell pepper. Store in refrigerator, in bowl with lid. Can be served hot or cold. Will keep up to 2 weeks.