INGREDIENTS

2 Pound carrots

1 Small green pepper, chopped

1 Medium onion, chopped

1 Can tomato soup

1/2 Cup salad oil

1 Cup sugar or honey

3/4 Cup vinegar

1 Teaspoon mustard

1 Teaspoon worcestershire sauce

1 Teaspoon salt

Pepper to taste

DIRECTIONS

Boil sliced carrots in salted water until fork tender.  Drain and cool.  Place carrots, onions and green peppers in dish.  Make marinade of remaining ingredients, making sure they are well blended.  Pour mixture  over vegetables and refrigerate.  Serve cold.  They can keep for weeks refrigerated.