2 lbs. carrots
1 sm. green pepper, chopped fine
1 can tomato soup
1/2 c. Wesson oil
1 c. white sugar
3/4 c. vinegar
1 tsp. mustard
1 sm. jar cocktail onions, drained

Peel carrots and slice penny size. Cook in salted water about 10 minutes just until tender. Drain off water. Pour other ingredients over carrots while warm. Refrigerate 24 hours before serving. Will keep for weeks. Makes 1 quart.