Copper Penny Carrots

Ingredients

• 2 lb carrots
• 1 onion cut in rings
• 1 green pepper cut in rings
• 1 c tomato soup
• 1 c sugar
• 1 tsp mustard
• salt and pepper to taste
• 12 c oil
• 34 c vinegar

Directions

1. Scrape and slice carrots
2. Boil in salt water until tender Do not overcook
3. Drain and cool
4. Mix remaining ingredients
5. Add to carrots
6. Mix well
7. Cover and refrigerate overnight
8. Keeps well for several days
9. May be reheated or served cold