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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! ​ ​Vegetables: 2 LBS peeled, washed, sliced, COOKED carrots 2 medium thinly sliced onions Dressing: 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!
1 Comment
4/24/2019 12:57:57 pm
This looks FANTASTIC! Very new to THM and looking for side dishes. Thanks so much for being so real and sharing your video and recipe! Leave a Reply. |
Lisa HarrisDaughter of the King, Wife to one Smokey, Homeschooling Momma to many, entrepreneur, handmade seller here to share life as it happens. 
Hello! This is me ... or it was about three and a half years ago but well, I'm always behind the camera not in front of it.
Thanks for joining me at my little home on the web.
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