Copper Kettle Carrots - cooking recipe

Ingredients

2 lb. cooked, sliced carrots
1 onion, sliced in thin rings
1/4 to 1/2 c. salad oil
3/4 c. vinegar
2 green peppers
1 can tomato soup
1 c. sugar
1 tsp. salt
1/2 tsp. pepper

Preparation

Cook carrots until tender; cool.
Take oil, vinegar, soup, salt and pepper and bring to a boil; stir in sugar until dissolved.
Add onions and green peppers to carrots.
Pour hot mixture over carrots, peppers and onions.
Cool.
Refrigerate overnight.