Friday, September 4, 2009

Copper Coins ~ AKA Carrots










2 cans sliced carrots
1 onion sliced
1 bell pepper sliced

Sauce:
1 can tomato soup
1/2 - 1 cup sugar
1/4 - 1/2 cup oil
1/2 - 3/4 cup vinegar
1 t. each salt, pepper, mustard

Mix carrots, onions, and peppers.  Bring sauce mixture to a boil and pour over carrots.  Refrigerate for 24 hours before serving.

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