Copper Carrots - Recipe

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COPPER CARROTS

2 lbs. carrots, sliced & cooked
1 bell pepper, diced
1 onion, diced

Add sauce listed below and leave overnight.

MARINADE:

1 can tomato soup, no water
3/4 c. vinegar
1 c. sugar
1 tsp. mustard, dry
1/2 c. salad oil
1 tsp. Worcestershire sauce

Mix marinade sauce together then put carrots, pepper, onions in marinate and leave overnight.

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