Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots
1 onion, cut in rings
1 green pepper, cut in rings
1 c. tomato soup
1 c. sugar
1 tsp. mustard
salt and pepper to taste
1/2 c. oil
3/4 c. vinegar

Preparation

Scrape and slice carrots.
Boil in salt water until tender. Do not overcook.
Drain and cool.
Mix remaining ingredients.
Add to carrots.
Mix well.
Cover and refrigerate overnight.
Keeps well for several days.
May be reheated or served cold.