1 qt. carrots, sliced crosswise

Cook until almost done, then marinate in the following blend.

HEAT:

1/2 tsp. pepper
1 tsp. salt
1 tsp. dry mustard
3/4 c. vinegar
1 can tomato soup
1 c. sugar
3/4 c. oil

ADD TO CARROTS:

1 onion, sliced thinly
1 green pepper, diced