Copper Penny Carrots

2 lbs carrots

1 medium onion

½ green pepper

Cut into bite size pieces and cook until tender

Sauce:

1/4 cup oil

½ cup vinegar

1 can tomato soup

¼ tsp salt

1 cup sugar

½ tsp mustard

1 tsp Worcestershire sauce

Heat the sauce and pour over carrots. Refrigerate over night. Serve warm or cold. (I like to reheat in the oven with the lid off, this thickens the sauce; 350 for 45-60 minutes)

from Grandma Johnson