Ingredients

2 lbs. carrots, unpeeled & washed, cut like a penny
1 medium green pepper, slivered
1 medium onion, cut in onion rings
1 can tomato soup
1 C. sugar
3/4 C. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce

Cooking Instructions

Boil carrots until tender and drain; place in bowl alternating the carrots, pepper and onion rings. Beat remaining ingredients together and pour over contents. Refrigerate for 24 hours.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: