Copper Penny Carrots

submitted by rizla99
from US

Got this recipe from a Aunt of mine, it makes a good side dish, and I bet
that you get asked for the recipe by 75% of people who try it, I normally
do, even by those who don't usually like carrots!

Copper Penny Carrots

2 1/2 to 3 LB Carrots
1 Large Onion Sliced and Ringed
1 Green Pepper Chopped (optional )
3/4 Cup Sugar
3/4 Cup Vinegar
1/2 Cup Oil
1 Tin Tomato Soup
1 tsp. Mustard
1 tsp. Black Pepper
1 tsp. Salt

Slice carrots and cook until tender, drain, then add the uncooked onion
and pepper and stir. Put the rest of the ingredients in a pan and bring
to the boil, simmer for about 3 min then pour the sauce over the carrots,
leave to cool then refrigerate. Eat Cold. Best left at least 24 hours
before eating. Will keep in fridge for aprox 2 weeks.

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