Cool Carrots - cooking recipe

Ingredients

2 bunches carrots (medium size)
1 small green pepper, sliced into thin strips
1 can condensed tomato soup
1/2 c. salad oil
3/4 c. vinegar
2/3 c. sugar
1 tsp. dry mustard
1 medium onion, sliced thin

Preparation

Peel carrots.
Cook until tender. Slice into pennies.
Saute onion and pepper in small amount of oil until just tender.
Add salt to cooking water.
Mix oil, sugar and vinegar. Heat to dissolve sugar.
Add other ingredients and pour over carrots. Cover and refrigerate at least overnight.