Copper pennies
Copper pennies
Ingredients/Components
- sugar - 1/2 c
- vinegar - 1/2 c
- Worcestershire sauce - 1 tsp
- prepared mustard - 1 tsp
- can tomato soup - 1 item
- carrots, sliced - 2 lb
- green pepper - 1 item
- large onion - 1 item
- Wesson oil - 1/2 c
How to make copper pennies:
After cooking carrots, drain and set aside. Slice onion and green pepper. Mix with tomato soup, vinegar, oil and sugar. Heat to boiling and pour over drained carrots. Can be served hot, but also good cold a day or so later.Recipe categories: Low protein, Low sodium, Salads.
Rating:
Related ingredients:
graham cracker crumbs, sugar, sour cream, salt, chopped parsley, pineapple sherbet
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