2 lb. carrots
1 green pepper
1 med. onion
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tbsp. Worcestershire sauce

Slice carrots and boil until tender in salted water. Cool. Slice green pepper and onion. Blend together tomato soup, salad oil, sugar, vinegar and Worcestershire sauce. Add salt and pepper to taste. Put carrots, pepper and onion in alternate layers in bowl. Pour marinade over vegetables and refrigerate. Will keep several days.