Copper Carrots

• 32 oz. carrots
• 1 green pepper, thinly sliced and cut in 1/3
• 1 can condensed tomato soup
• 1/2 c. salad oil
• 1 c. sugar
• 1 tsp. dry mustard
• 1 medium onion, chopped
• 3/4 c. vinegar

1. Peel and slice carrots 1/8 to 1/2-inch thick.
2. Cook in salted water about 10 minutes.
3. Carrots should be a little crisp.
4. Drain and cool in colander.
5. Place green pepper and onion in a large bowl with a tight cover and set aside.
6. Combine tomato soup, salad oil, sugar, dry mustard and vinegar in a saucepan.
7. Cook over medium heat for 5 minutes.
8. Pour marinade over pepper and onion; let cool. When marinade is cooled and carrots are cooled, add carrots to marinade with pepper and onions.
9. Cover tightly and refrigerate for at least 24 hours before serving.
10. This keeps well in the refrigerator for weeks.

carrots, green pepper, tomato soup, salad oil, sugar, dry mustard, onion, vinegar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1004840 (may not work)