Sunday, January 13, 2008

Copper Penny Carrots

4 c sliced carrots
1 medium onion, sliced into rings
1 bell pepper, sliced into rings
1 can condensed tomato soup
1/2 c sugar
5 tsp mustard
1 tsp Worcestershire sauce
1 tsp salt
1 tsp pepper

Cook carrots and cool. Layer vegetables in bowl. Mix remaining ingredients and pour over vegetables. Marinate overnight.

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