3 c. peeled & sliced carrots with water to cover
1 c. honey (or 2 c. sugar)
3/4 c. vinegar (white or cider)
1/4 c. vegetable oil
2 med. onions, chopped
1 green pepper, chopped
1 can tomato soup
1 tsp. salt
1 tsp. dry mustard
1 tsp. Worcestershire sauce

Boil carrots 2 minutes and drain. Combine honey, vinegar, tomato soup and oil in saucepan. Bring to a rolling boil. Add salt, mustard and Worcestershire to honey mixture and pour over carrots. Mix in pepper and onions. Cover. Marinate overnight. Serve warm or cold.