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

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.