Copper Pennies - cooking recipe

Ingredients

4 c. sliced carrots
2 medium onions, sliced and ringed
1 green pepper, cut into strips
1 c. tomato soup
3/4 c. sugar
1/2 c. cooking oil
1/2 c. vinegar
1 tsp. dry mustard
1/2 tsp. salt

Preparation

Cook carrots in water for 10 minutes, drain and cool.
Mix the onions and pepper with carrots.
Mix all other ingredients; add to carrots as a marinade.
Store in refrigerator at least 12 hours before serving.
Keeps a long time.