Copper Pennies - cooking recipe

Ingredients

2 lb. carrots, thinly sliced
3 Tbsp. water
1 green pepper, chopped
1 medium onion, sliced and separated into rings
1/2 c. vegetable oil
3/4 c. white vinegar
3/4 c. sugar
1 can (10 3/4 oz.) tomato soup

Preparation

Combine carrots and water in a 2 1/2-quart casserole. Microwave on High 10 to 12 minutes or until carrots are tender-crisp, stirring twice.
Combine cooled and drained carrots with remaining ingredients.
Marinate refrigerated overnight. Drain for serving.
Makes 10 to 12 servings.