Walker's Party Carrots

2 bags (16 ounces each) fresh or frozen baby carrots
1 medium onion, chopped
1 medium green bell pepper, cored and chopped
1 can (10 3/4 ounces) tomato soup (undiluted)
1/2 cup vegetable oil
1 cup sugar
1/2 cup white vinegar
1 teaspoon prepared yellow mustard
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground white pepper

In saucepan, cook carrots covered in water until tender. Drain well. Set aside.

Combine remaining ingredients in saucepan and stir well. Cook mixture over medium heat 5 minutes while stirring often. Remove from heat. In large mixing bowl, combine carrots with sauce and chill at least 2 hours. Serve cold.

Makes 12 servings.