Copper Penny Carrots - cooking recipe

Ingredients

2 lb. carrots, peeled and sliced
1 c. tomato soup
3/4 c. sugar (3 tsp. Sweet 'N Low)
3/4 c. vinegar
1/3 c. salad oil
1/4 tsp. salt
1 1/2 tsp. Lea & Perrins steak sauce
1 onion, sliced
1 green pepper, sliced

Preparation

Boil carrots in boiling water (salted) until tender.
Drain well.
Layer carrots and pepper in a bowl.
Mix other ingredients together and pour over all.
Let marinate in refrigerator 24 hours or more.