Copper Penny Carrots


Serves: 5
Total Calories: 118

Ingredients

1 pound carrots, sliced and cooked
1 onion, chopped
1 green pepper, diced
1 can tomato soup, undiluted
1/4 cup salad oil
1/4 cup vinegar
3/4 cup sugar
1 teaspoon Worcestershire sauce
1 teaspoon prepared mustard
1 dash hot pepper sauce
1 salt and pepper to taste

Directions:

Prepare vegetables. In separate bowl, mix soup, oil, vinegar, sugar, and seasonings. Pour over vegetables and let stand in refrigerator overnight. Serve cold as a salad or as a hot vegetable.

Nutritional Facts:

Serves: 5
Total Calories: 118
Calories from Fat: 0

This Copper Penny Carrots recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.


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