Cook 2 pounds carrots just barely done...not too soft (cut crosswise like coins). Cut large green pepper into strips. Pare and slice thinly one large onion. Mix together and cover with:

In blender put: 1 c. sugar 1 c. oil (can use less) 3/4 c. vinegar 1 tsp. salt 1 tsp. dry mustard 1/2 tsp. pepper

Blend and pour over vegetables. Marinate overnight. (These keep a long time in the refrigerator.)