2 pounds carrots, sliced
1 medium green bell pepper, chopped
3 medium onions, chopped
1 can tomato soup
3/4th cup sugar
1/2 cup corn oil
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
3/4 cup vinegar

Bring carrots to boil in saucepan, cook 
12 minutes  and drain.  Layer carrots,
greenpepper, and onion in a shallow dish.
Mix soup, sugar, oil, mustard, 
Worcestershire sauce and vinegar in a bowl.
Pour over vegetables. Marinate in refrigerator, 
for 4 to 8 hours.
Serve as a vegetable or salad
Yield: 8 servings.