Cooled Carrots - cooking recipe

Ingredients

2 bunches carrots
1 can cream of tomato soup
1 c. vinegar
1 heaping tsp. dry mustard
1 large jar boiled onions, chopped (do not boil your own onions)
3/4 c. green peppers, chopped fine
1/2 c. cooking oil
1 c. sugar

Preparation

Peel carrots; slice and boil in salted water for 10 minutes or until tender.
Drain and let cool.
Boil other ingredients for 5 minutes and pour over carrots while hot.
When cold, refrigerate. These will keep for several weeks in refrigerator.