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.
 
 
"Whether, then, you eat or drink or whatever you do, do all to the glory of God." (1Corinthians 10:31)