Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced and cooked until tender
1 medium onion, sliced
1 green pepper, chopped
1 can condensed tomato soup (don't add water)
1/2 c. vinegar
1/2 c. salad oil
3/4 c. sugar
1 Tbsp. prepared mustard

Preparation

Blend liquids and pour over sliced vegetables.
Store in covered container and refrigerate.
Keeps well.