Copper Penny Carrots    




2 lbs carrots, sliced
1 medium onion, chopped
1 green pepper, chopped

1 can tomato soup
1/4 cup vegetable oil
1/4 cup white vinegar
3/4 cup white sugar
1 tsp. Worcestershire


Boil water and cook carrots until done.
Combine cooked carrots, chopped onion and green pepper.
Mix all ingredients for dressing in a medium sauce pan.  Bring to a boil.
Pour dressing mix over vegetables and refrigerate overnight.  

"Great for a side dish, snack, or to bring to your next potluck!  You can make it days before enjoying it because the longer in marinates the better it tastes!"