Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 medium onion
1 small green pepper
1 can tomato soup
1/2 c. salad oil
1 c. sugar
3/4 c. vinegar
1 t. dry mustard
Salt to taste

Preparation

Slice and boil carrots until tender. Cool. Slice onions, chop pepper and mix with carrots. Combine remaining ingredients in medium bowl, to make a marinade; pour over vegetables. Cover and chill at least 6 hours. Serve cold.