Penny Carrots - cooking recipe

Ingredients

2 lb. carrots, cooked until tender but not soft
1 red onion, chopped
2 green peppers, chopped
1 Tbsp. prepared mustard
1 can tomato soup
3/4 c. vinegar
1/4 c. salad oil

Preparation

Combine soup, sugar, vinegar, oil and mustard.
Mix and add onion and pepper.
Bring to a boil, stirring.
Put drained carrots in bowl and pour mixture over them.
Marinate in refrigerator. Serve either warm or cold.
Carrots should be sliced into thick slices before cooking.
Keeps in refrigerator 2 weeks.