1 lb. carrots, sliced and cooked until crispy tender
1 green pepper, chopped
1 med. onion, chopped
1 can tomato soup
1 tbsp. mustard
3/4 c. sugar
3/4 c. cider vinegar
1/2 c. oil

Put green peppers, mustard, tomato soup, sugar, vinegar, and oil in saucepan. Cook until peppers are done. Let cool. Pour over cooked carrots and let set overnight before serving.