Easy 'sweet and sour' recipe for carrots

Copper Pennies 2 pounds carrots, sliced in rounds 1 large onion, sliced 1 green pepper, cut in thin strips Salt and pepper to taste l/2 cup vegetable oil l/2 cup sugar l/2 cup vinegar 1 can undiluted tomato soup

Combine carrots, onions, green pepper, and salt; add water to cover. Bring to boil, and cook until fork-tender. Drain.

Combine oil, sugar, vinegar, and tomato soup. Cook 5 to 8 minutes until mixture thickens slightly. Add to carrots and mix. Serve hot or cold.

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