2 Bunches of Carrots
1 Bell Pepper cut into strips
1 can Can Cream of Tomato Soup
1 tbsp Worcestershire Sauce
1 tbsp Salt
1 tbsp Black Pepper
1 cup Sugar
1/2 cup Oil
3/4 cup Vinegar
1 tbsp Mustard
Cook cleaned carrots in salt water. Remove when carrots are tender.
Allow to cool and cut into slices.
Heat all other ingredients and poor over cooled carrots.
Place into refigerator and cool overnight.
Recommended Sides Serve with a good pork or beef roast, with rice and gravy.