Copper pennies
Copper pennies
Ingredients/Components
- sugar - 1 c
- oil - 1/2 c
- dry mustard - 1 tsp
- Worcestershire sauce - 1 tsp
- carrots - 2 lb
- can tomato soup - 1 item
- apple cider vinegar - 3/4 c
- large green pepper - 1 item
- large onion - 1 item
How to make copper pennies:
Heat soup, sugar, oil, vinegar, dry mustard and Worcestershire sauce to just boiling. Set aside to cool. Slice and cook carrots. Cut up onion and pepper. Add carrots to onion and peppers. When soup is cool, pour over carrots, onions and peppers. Mix well. Can keep in refrigerator for at least 2 weeks.Recipe categories: Low protein, Low sodium, Salads.
Rating:
Related ingredients:
graham cracker crumbs, chopped nuts, egg whites, self-rising flour, dry yeast, powdered milk, tang, envelope lipton onion soup mix, to 10 medium potatoes, peeled and sliced, container candied fruit
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