Copper Pennies - cooking recipe

Ingredients

2 lb. carrots
1 c. sugar
1/2 c. vinegar
1/2 c. salad oil
1 can tomato soup
1 medium onion
1 green pepper

Preparation

Cook carrots until tender, but firm, not mushy.
Drain. Heat sugar
and\tvinegar
to dissolve sugar.
Cool.
Add salad oil and tomato
soup.
Slice
or chop onion and pepper; add to carrots. Refrigerate overnight.