![]() 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!
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Lisa HarrisDaughter of the King, Wife to one Smokey, Homeschooling Momma to many, entrepreneur, handmade seller here to share life as it happens. Archives
October 2020
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