1 lb. carrots sliced round
1 can tomato soup
1/2 c. cooking oil
1/2 c. white vinegar
1 c. sugar
1 med. onion, sliced thin
1 green pepper, sliced thin
1 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
1 tsp. salt

Parboil carrots 2 to 3 minutes until tender crisp, drain and rinse with cold water. Simmer all other ingredients until pepper is tender crisp. Allow to cool; pour over carrots. Refrigerate overnight. Serve cold or at room temperature. A guaranteed hit at parties or picnics! Serves 8.