Copper Pennies - cooking recipe

Ingredients

5 c. carrots, sliced and cooked for a short time
1 onion
1 green bell pepper
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 tsp. salt
1 tsp. pepper
1 tsp. mustard (dry)

Preparation

Peel carrots; slice and cook in boiling salted water until they are crisp and not overcooked.
You don't have to cook them very long.
Add all the ingredients and refrigerate.
Keeps a long, long time in refrigerator.