Carrots Marinade - cooking recipe

Ingredients

2 lb. carrots, cook 20 minutes
1 large bell pepper
1 large onion
1 can Campbell's tomato soup
1 c. sugar
1 tsp. salt
1/2 c. cooking oil
1 tsp. dry mustard
2/3 c. vinegar

Preparation

Cook carrots about 20 minutes.
In separate pan, bring to a boil:
tomato soup, sugar, dry mustard, salt, vinegar and cooking oil.
Slice bell pepper and onion.
Layer carrots on bottom; alternate with pepper and onion layers.
Pour on liquid.
Chill 12 hours before serving.
Will keep in refrigerator for 6 weeks or more.