May 21, 2008

Marinated Carrots

5 cups thick sliced Carrots
1 Bell Pepper, sliced
1 Onion, sliced
1 tsp. each of Salt and Pepper
1 tsp. Dry Mustard
1 can Tomato Soup
1/2 cup Sugar
3/4 cup Vinegar
1/3 cup Vegetable Oil

Cover carrots with water and cook until almost tender. Drain water and add all remaining ingredients. Mix thoroughly. Store in fridge 24 hours before serving.