Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled, sliced and cooked
1 medium onion
1 medium green pepper
1 can tomato soup
1/2 c. vegetable oil
2/3 c. sugar
3/4 c. cider vinegar
1 tsp. salt
1/2 tsp. pepper

Preparation

Cook and drain carrots.
Cut onion and pepper into strips. Combine in heatproof bowl.
Combine soup (do not dilute), oil, sugar, vinegar, salt and pepper.
Simmer over medium heat; pour over carrots.
Cover and refrigerate overnight.
Serve cold.