Copper Penny Carrots
From kismet 16 years agoIngredients
- 1 - and 1/2 can carrots,drained shopping list
- 1 small onion,chopped shopping list
- 1 small green pepper,chopped shopping list
- 1 can tomatoe soup,undiluted shopping list
- 1/4 cup vegetable oil shopping list
- 1/4 cup vinegar shopping list
- 3/4 cup sugar(I use a little less) shopping list
- 1 teasp. worchestershire sauce shopping list
- 1 teasp.prepared mustard shopping list
- salt and pepper shopping list
How to make it
- Before draining carrots heat in sauce pan,then drain,keeping them hot
- Add the rest of the ingredients
- Place in cover bowl
- Refrigerator,overnight,or 12 to 24 hours
- Serve hot or cold
- (I like it cold)
- Enjoy
People Who Like This Dish 3
- ByronB Nowhere, Us
- aviyah1 Thibodaux, LA
- kismet TX
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