Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 green pepper, chopped
1 can tomato soup or juice
3/4 c. vinegar
1 Tbsp. dry mustard
1 onion, chopped
3 ribs celery, chopped
1 c. sugar
1/4 c. oil

Preparation

Slice and cook carrots until tender; drain.
Set aside.
Add onion, pepper and celery to carrots.
Boil together soup, sugar, vinegar, oil and mustard.
Pour over carrots.
Will keep several weeks in refrigerator.