Marinated Carrots - cooking recipe

Ingredients

2 lb. carrots, sliced thin
1 tsp. dry mustard
1/2 c. sugar
1 can condensed tomato soup
1/4 c. salad oil
1/2 c. vinegar
1 green pepper, sliced
1 onion, chopped

Preparation

Cook carrots just until tender.
Mix remaining ingredients in a pan.
Bring to a boil and pour over cooked carrots. Refrigerate.
Will keep up to 6 weeks in refrigerator.
Sauce left after other ingredients have been eaten can be used over salads.