Copper Penny Carrots(Yields 8 Servings) - cooking recipe

Ingredients

2 lb. carrots
1 medium onion, sliced thinly
1 medium bell pepper, sliced
1 can tomato soup
4 packets Equal sugar substitute
1/4 c. oil
1/3 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
pepper and salt (optional)

Preparation

Cook sliced carrots until just tender.
Combine onion, bell pepper, soup, sugar substitute, oil, vinegar and seasonings.
Stir until mixed.
Stir in cooked drained carrots.
Marinate, covered, in refrigerator for at least 24 hours before serving.
Will keep for two weeks.