Patty was in my "Vet Wives Intramural Group" at Auburn.

2 Pkg. Carrots 1 Med. Onion 1 Sm. Green Pepper 1/2 Cup vegetable oil 1 Cup Sugar or Splenda 1 teas. prepared mustard 1 teas. worchestershire sauce 1 teas. salt 1 teas. pepper 1 Can Tomato Soup 3/4 Cup Vinegar

Cook Carrots in salt water until tender. Drain and set aside to cool. Mix other ingredients and pour over carrots. Let stand in refrigerator 12-24 hours.