Copper Carrots

Ingredients

• 2 # carrots, cooked, cut into bite size pieces
• 1  sweet onion, thinly sliced
• Optional: Green pepper, chopped or green onions

Marinade:

• 3/4 c. white vinegar
• 1 c. sugar
• 1 t. salt
• 1 t. black pepper
• 1 can tomato soup (not diluted)
• 2 c. salad oil
• T. Worcestershire sauce

Directions

1. Cook carrots until tender.
2. Mix marinade in the blender.
3. Pour over carrots and add onions and green peppers.

This is actually better the next day as the carrots soak up the marinade. It keeps up to a week.

This recipe originally came from my mother.