Copper Pennies

Also called Sweet and Sour Carrots

Maybelle Depew

5 cups carrots, peeled and cut to ¾ inch slices, cooked, drained and cooled

(I do them a little less than half an inch)

marinade

1 med onion, chopped

½ to 1 small green bell pepper, diced

1 can condensed tomato soup, undiluted

1 cup sugar

½ cup oil (we use canola now)

¾ cup cider vinegar

1 tsp. Worcestershire Sauce

1 tsp. prepared mustard

1 tsp. salt

½ tsp white pepper

Combine marinade ingredients and pour over carrots. Cover and refrigerate at least overnight.