recipe of the week....marinated carrots

this is a recipe that Grandmother used to make.  Variations of it have been around for years...it's also called Copper Pennies.  I always serve it cold or room temp, but it's good hot as well.

2 lbs carrots - sliced
1 green pepper - chopped
1 onion - thinly sliced
1 can tomato soup - undiluted
1/2 Cup salad oil
3/4 Cup Vinegar
1 Cup sugar
1 tsp Worcestershire sauce
1 tsp prepared mustard
Salt and pepper to taste

Cook carrots until barely tender, then drain.

Combine all other ingredients in a bowl and mix thoroughly.  Pour over carrots while they're still warm.  Marinate up to 3 days before serving.

*If you're in a rush, using sliced canned carrots work as well.  And sometimes i use a jar of pearl onions instead of sliced to save on time!

Enjoy!