cups sliced carrots (2 lbs.)
1 medium sweet onion
1 sweet pepper
1 cup sugar
1 tsp. dry mustard
1 tsp. salt
1 tsp. pepper
1- 10 1/2 ounce can condensed tomato soup
3/4 cup vinegar
1/2 cup oil
1 tsp. Worcestershire sauce
Cook carrots in small amount of water until just tender. Drain.
Cut onion and pepper into slivers.
Mix carrots, onion, and pepper.
In separate bowl, mix sugar, mustard, salt and pepper.
Add soup, vinegar, oil, and Worcestershire sauce. Stir to mix. Pour over carrots.
Cover in a refrigerator bowl and refrigerate for at least 12 hours before serving. Will keep in frig for about 2 weeks.