Copper Pennies - cooking recipe

Ingredients

3 lb. carrots
1 can cream of tomato soup
1/2 c. salad oil
2 large onions
1 c. sugar
3/4 c. vinegar
1 tsp. mustard
1 green pepper

Preparation

Slice carrots; cook in slightly sweetened water.
Remove from heat while still a little crisp; drain.
Slice onions and chop pepper over carrots.
Heat tomato soup, oil, sugar, vinegar and mustard.
Do not boil.
Pour over carrot mixture; stir a few times at intervals so it will be evenly marinated.
Refrigerate.