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2 lbs carrots sliced thin

2/3 cup sugar

3/4 cup cider vinegar

1/2 tsp pepper

1 medium onion chopped

1 can sliced mushrooms, drained

1 can tomato soup

1 cup Crisco oil

1 tsp dry mustard

1 tsp salt

1 green pepper ,diced

2 ribs celery ,sliced

For the carrots I cook mine in my large Tupperware bowl in microwave, until tender and you don't have to worry about them going dry. Drain carrots, after cooked. Can place back in same bowl to mix all together. Add all vegetables with carrots. In separate bowl mix soup, oil ,sugar, salt and dry mustard and vinegar; stir well. Pour over carrot mixture and mix well. Cover and chill. This is much better made 2 days before you serve. It improves the flavor. Also can be frozen.

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