Copper Penny Carrots is perfect and fabulously delicious. Here's the recipe and it's easy.
2# carrots, peeled and sliced
1 green pepper, sliced thin
1 med. onion, sliced thin
Marinade:
1 can tomato soup
1/2 c. salad oil
1 c. sugar (I use Splenda)
3/4 c. vinegar
1 tsp. dry mustard (or you can substitute prepared mustard)
1 tsp. Worcestershire sauce.
Cook carrots in salted water until just tender. (Don't cook soft) Mix the marinade well. (I use mixer or wire whisk.) Pour over veggies and refrigerate.
NOTE: There's nothing to spoil in the heat but would be best if served cold but good at room temp. Leftovers? Take them home. This will last in the frig 2-3 weeks and still be perfect.