Recipe from Betty Chester of Tenn.

2 Pounds of Carrots, sliced diagonally
1 medium green pepper, chopped
1 medium onion, chopped
1 cup sugar
1/2 cup vinegar
1/2 cup vegetable oil
1/2 tsp. yellow mustard
1/2 tsp. Worcestershire Sauce
1 can tomato soup
Salt and Pepper to taste

Cook carrots until they are tender and drain. In saucepan, combine sugar, tomato soup, Worcestershire Sauce, vinegar, mustard, salt and pepper. Cook over medium heat until bubbly. Turn down the stove on low and cook, stirring occasionally for 20 minutes. Pour sauce over carrots, onions and peppers. Do not cook the onions or peppers. Refrigerate over night and serve.