Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 can tomato soup
1/2 c. oil
1 tsp. pepper
1 tsp. dry mustard
3/4 c. sugar
1 bell pepper, sliced
2 onions, diced
1/4 c. vinegar
2 tsp. salt

Preparation

Peel, slice and boil carrots until tender-crisp.
Drain well. Add remaining ingredients.
Refrigerate.
Keeps well in fridge. Flavor gets better with age!