Copper Pennies

            Also called Sweet and Sour Carrots

              Maybelle Depew

 

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

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

     marinade

1 med              onion, chopped

to 1 small     green bell pepper, diced

1 can               condensed tomato soup, undiluted

1 cup               sugar

cup               oil (we use canola now)

cup               cider vinegar

1 tsp.               Worcestershire Sauce

1 tsp.               prepared mustard

1 tsp.               salt

tsp               white pepper

 

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