COPPER PENNIES
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2 cans carrots | ||||||||
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1/2 cup sugar | ||||||||
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1 onion, sliced & rings separated | ||||||||
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1/4 cup oil | ||||||||
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1 green pepper, sliced thin | ||||||||
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1 teaspoon salt | ||||||||
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1 can tomato soup | ||||||||
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1/2 teaspoon pepper | ||||||||
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1/4 cup white vinegar | ||||||||
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1 teaspoon mustard | ||||||||
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1 teaspoon Worcestershire sauce
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From the kitchens
of: Donna Marsh, Fortner Street Church of
Christ - Dothan AL
& LaFerne Chapman, Fossil Creek Church of Christ - Fort
Worth TX