5 cups sliced - slightly cooked carrots
1 tsp. salt
1 tsp. pepper
1 medum sweet onion - diced
1 sm. green bell pepper - diced
1 cup sugar
1/2 cup crisco oil
1 tsp. worchestire sauce
3/4 vinegar

5 cup s sliced - slightly cooked carrots 1 tsp salt 1 tsp pepper 1 medum sweet onion - diced 1 sm. green bell pepper - diced 1 cup sugar 1/2 cup crisco oil 1 tsp worchestire sauce 3/4 vinegar

Cook carrots in large pan of water - until - a little fork tender - not too tender - but not too hard. Drain - place carrots in bowl.

Mix remaining ingredients and pour over carrots - refrigerate - covered

serve chilled - this will last up to a week in refrig.