2 lbs carrots, cut into 1/4 " slices
4 tbs water
1 10 oz can of tomato soup
3/4 cup vinegar
1/2 cup sugar
1 tbs dry mustard
1 tbs Worchestershire sauce
1 med. onion, sliced
1 med green pepper, cored and sliced
Put half the carrots and half the water in 2 1/2 qt casserole. Cover, Microwave (high) 5 mins., stirring twice. Drain. Put carrots in a 3 qt casserole. Repeat with the remaining carrots and water.
Add rest of ingrediants to carrots. Stir well. Do not cover. Microwave (high) 3 - 4 minutes, until onions soften a little but sauce is still thick and carrots are still a little firm. Refrigerate, covered, 24 hours.