2 lbs. Carrots
Boiling water
1 large onion
1 large green pepper
1 cup sugar
1 can (10 ¾ oz.) condensed tomato soup
¾ cup cider vinegar
½ cup vegetable oil
1 tsp. Worchestershire sauce
1 tsp. Prepared mustard
Salt and pepper to taste
Peel and slice carrots into ¼ inch thick slices. Place in saucepan; add boiling water to cover and cook for 15 minutes, until crisp tender. Drain and cool. Slice and separate onion into rings; seed green pepper and cut into strips. Combine carrots, onion and green pepper into large bowl. In a saucepan, combine sugar, tomato soup, vinegar, oil, Worchestershire sauce and mustard. Heat to boiling, stirring, until sugar dissolves. Remove from heat and pour over vegetables; mix well. Cover and