COPPER PENNY CARROTS

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COPPER PENNY CARROTS image

Categories     Vegetable     Side     Freeze/Chill

Yield 12

Number Of Ingredients 10

3 lbs. carrots, sliced and cooked tender crisp
3 medium onions - chopped
3 green peppers, sliced
3 cans tomato soup
3/4 C salad oil
3/c C vinegar
1 3/4 C sugar3 t worcestershire sauce
3 t dry mustard
1/4 t tabasco
salt P& pepper to taste

Steps:

  • Mix and pour over vegetables. Refrigerate. Can be made several days in advance. Keeps several weeks.

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