Copper Carrots

Directions

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