My recipes
 
HOME  |  CONTACT US
 

844 -- COPPER PENNY CARROTS

2 lbs. carrots, cleaned and sliced thin
1 green pepper, thinly sliced
1 med. onion, thinly sliced
Salt and pepper as desired
SAUCE:
1/4 c. salad oil
1 tsp. Worcestershire sauce
1 (10 oz.) can tomato soup, undiluted
1 tsp. yellow mustard
1/2 c. vinegar
20 packets Equal
Cook carrots in covered pan in 1/2 inch of water, 8 minutes after boiling has
started (so carrots are tender but still crunchy). Rinse in cold water to stop
cooking. In bowl, alternate layers of vegetables. Sauce: Bring sauce
ingredients to a boil, stirring occasionally. Remove from heat. Cool for a few
minutes. Add 20 packets Equal. Put in blender and blend. Pour sauce over
vegetables while still hot. Cool. Refrigerate at least 12 hours before serving.
Keeps in refrigerator several weeks in a covered plastic container. To serve,
use a slotted spoon.
------------------------



   

 

Special Foods

Baby Recipes Hearty Diabetic Beauty Low Calorie

Other Services

  Disclaimer