Marinated Carrots

2 pounds carrots, sliced thin and cooked in salt water until crisp tender.

1 green onion, chopped
1 red onion, thinly sliced
1 tsp. dry mustard
1 tsp. prepared mustard
1 cup sugar
1 can tomato soup
3/4 cup white vinegar
1/4 cup cooking oil
1/2 tsp. salt

Combine all ingredients except carrots.  Heat to boiling.  Pour over carrots and refrigerate at least 24 hours.

My husband Phil loved this dish, saying it was "like baked beans, only with carrots."  There was enough marinade for another pound of carrots if you're cooking for a crowd.