2 lb. carrots
1 c. oil
1 can tomato soup
1 c. sugar
3/4 c. vinegar
1/2 tsp. pepper
1 tsp. dry mustard
1 lg. red onion
1 lg. green pepper

Cut into slices 2 pounds carrots. Cook until just tender. Combine the above marinade with the cooked carrots. Add 1 large sliced onion and sliced green pepper. Marinate 24 hours.