Copper Carrots - cooking recipe

Ingredients

2 lb. bag carrots
1 large green pepper, chopped
1 medium onion, chopped
1 can tomato soup
1 c. sugar (white)
1 tsp. dry mustard
1/2 c. Crisco oil or any brand oil
1/2 c. vinegar

Preparation

Peel carrots and slice round.
Put them in water and cook until tender.
Drain carrots, then put pepper and onions into a large bowl and salt and pepper to taste.