2 lbs. carrots
1 bell pepper, chopped med.
1/2 c. salad oil
3/4 c. vinegar
1 c. sugar
1 tsp. dry mustard
1 can tomato soup, undiluted
8 oz. jar cocktail onions, drained

Peel and cut in pennies (carrots) and cook in a small amount of water until tender, but not soft. Drain off water. Mix and bring to a boil all other ingredients in a separate container. Simmer 5 minutes. Add the drained carrots and mix thoroughly. Refrigerate for at least 12 hours before serving.

Will keep 6 to 8 weeks in refrigerator. The longer they marinate the better they are.