Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, sliced
1 green pepper, sliced
1 onion, sliced thin
1 (10 1/2 oz.) can tomato soup
1 c. sugar
1/2 c. vegetable oil
1/2 c. apple cider
vinegar
1 Tbsp. dry mustard

Preparation

Cook carrots 5 minutes.
Drain.
Pour sauce over carrots and let stand 8 hours or overnight.