2 lb Carrots
1 sm Bell pepper; sliced in
-rings
1 md Onion; sliced in rings
1 cn Tomato soup
3/4 c  Vinegar
1 ts Worcestershire sauce
1/4 c  Salad oil
1 c  Sugar
1 ts Prepared mustard
Salt & pepper to taste
1 ts Celery seed

Scrape carrots, slice in rounds about 1/4 inch thick. Cook in salted water
until tender. Put bell pepper and onion rings in to cook about the last 5
minutes. Drain. Mix remaining ingredients and pour over the vegetables. May
be heated a few minutes. This can be served hot or cold. Keeps well in the
refrigerator and flavor improves. Makes an interesting party appetizer.