This post may contain affiliate links ... What? I have to fund curriculum somehow ... OK, and the occasional Lily's bar.
My Gammy made these Copper Penny carrots with a whole cup of sugar, a whole cup of vegetable oil, and canned tomato soup. I decided to Trim Healthy Mamaify them just a little and boy am I glad I did!
2 LBS peeled, washed, sliced, COOKED carrots
2 medium thinly sliced onions
1 cup white vinegar
1 can tomato paste
2 tsp mustard
1/2 tsp mineral salt
26 cranks black pepper
10 shakes Worcestershire sauce
1/2 cup Pyure
1 cup fat free chicken broth
Mix all dressing ingredients together. Pour dressing mixture over combined vegetables. Refrigerate over night or at least 6 hours. ENJOY!
Daughter of the King, Wife to one Smokey, Homeschooling Momma to many, entrepreneur, handmade seller here to share life as it happens.