Copper Penny Carrots - cooking recipe

Ingredients

2 lb. Carrots, sliced
1 Green Pepper, sliced
1 Onion, thinly sliced
1 can Tomato Soup
1/2 c. Vegetable Soup
1 c. Sugar
3/4 c. Vinegar
1 tsp. Prepared Mustard

Preparation

Cook carrots in salted water until medium done.
Rise in cold water.
Arrange layer of carrots, green pepper and onions in bowl or container.
Combine all remaining ingredients in a saucepan and bring to a boil, stirring until thoroughly blended.
Pour marinade over carrot mixture and refrigerate until flavor is absorbed. Will keep for a week.