Sauced Carrots - cooking recipe

Ingredients

2 lb. carrots
1 medium onion
1 bell pepper
1/2 c. sugar
1/2 c. oil
1/2 c. vinegar
2 cans condensed tomato soup
1 tsp. dry mustard
salt and pepper to taste

Preparation

Cook carrots; drain and set aside.
Dice and saute in butter or oleo remaining ingredients.
Bring to a boil, do not overcook. Pour over carrots.
Let stand to blend flavor.
Reheat to serve.