Copper Penny Carrots

2 lb carrots
1 cup sugar
3/4 cups vinegar
1 tsp Worcestershire sauce
1 tsp salt and pepper
1 med bell pepper
1 med onion
1/2 cup salad oil
1 can tomato soup

Boil carrots until tender. Slice onions, bell peppers and carrots. Mix and stir sugar, vinegar, salad oil, Worcestershire sauce, soup and seasonings. Pour mixture over carrots, onions and bell peppers and refrigerate. Serve cold.

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Cajun Country -- New Iberia, Louisiana