Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, peeled, sliced or cut into narrow strips
1 large onion, chopped
1 green pepper, chopped
2 or 3 ribs celery with some leaves
1 can tomato soup, undiluted
3/4 c. vinegar
1 c. white sugar
1 tsp. salt
1/2 c. vegetable oil

Preparation

Cook carrots until just barely tender and drain.
Cool. Add onion,
green
pepper
and celery with some leaves.
Cook tomato soup, vinegar, white sugar, salt and oil until boiling. Pour
hot mixture
over carrots, onion, celery and green peppers.
Stir well
to mix flavors.
Will keep at least 4 weeks in refrigerator. Serve cold on buffet table or as a relish.