Copper Pennies - cooking recipe

Ingredients

2 lb. fresh carrots
1 medium green pepper, chopped
3 small onions, sliced into small rings
1 can tomato soup
3/4 c. vinegar
1 c. sugar
1/2 c. salad oil
1 tsp. dry mustard

Preparation

Peel, slice and cook carrots until tender in salty water, 12 minutes or so. Drain. Mix all ingredients and chill.
Keeps well. Do not freeze.