Carrot Coins - cooking recipe

Ingredients

2 lb. carrots or 2 pkg. small carrots
1 large onion
1 green bell pepper
1 can condensed tomato soup
1/2 c. Wesson oil or equivalent
1 tsp. dry mustard
3/4 c. vinegar
1 small jar pickled onions
1 c. sugar

Preparation

Slice carrots thin, or use small carrots as they come from the package.
Cook in boiling salted water for 10 minutes; drain. Combine all other ingredients; bring to a boil and simmer for 10 minutes.
Add drained carrots; cook 10 minutes.
Cool. Refrigerate overnight before serving.
Keeps well.