Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 can tomato soup
1/2 c. salad oil
3/4 c. vinegar
1 medium onion, chopped
1 small bell pepper, chopped
1 c. sugar
1 tsp. dry mustard
salt and pepper to taste

Preparation

Wash and peel carrots.
Cook until barely tender.
Drain. Combine rest of ingredients and pour over hot carrots. Refrigerate 24 hours.