Copper Pennies(Carrots) - cooking recipe

Ingredients

2 lb. carrots, peeled and thinly sliced
1 bell pepper, chopped
1 can tomato soup
1/2 c. sugar
1/2 c. oil (cooking)
2 onions, sliced
1/2 tsp. salt
1/4 tsp. pepper
3/4 c. vinegar
1 tsp. Worcestershire sauce
dash of Tabasco sauce

Preparation

Cook carrots until almost tender. Drain.
Mix the ingredients above together and pour over top of the carrots, onions and pepper.
Let sit overnight. Will keep up to 3 weeks.