Recipe number 17797 is

Copper Pennies



The ingredients are:
***** Not Found *****

The recipe yield is:
6 Servings

Info:
2 lb carrots -- sliced crosswise 1 sm onion -- chopped 3 celery stalks -- chopped 1 sweet pepper -- chopped 1 cn tomato soup, condensed 3/4 c sugar 1/4 c oil 1 ts dry mustard 1 TB Worcestershire sauce Cook carrots in salted water until tender. Drain. Add onion, pepper, and celery to drained carrots. Mix remaining ingredients in a saucepan and bring to a boil. Pour over carrots. Refrigerate overnight. Recipe By : Elizabeth Powell

Note:
Salads; Vegetables; Healthy And



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