Route 66 Copper Penny Salad Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
2 lbs: Fresh Carrots, sliced
1 tsp: Worcestershire Sauce,
1/2 cup: Green Onion, diced
1/2 cup: Sugar,
1: Green Pepper, thinly
1/2 cup: Oil,
-sliced,
1 tsp: Prepared Mustard,
1 can: Tomato Soup, 10 1/2 Oz
1/2 cup: Vinegar,
Directions:
Combine carrots, onion and green peppers. Mix together the tomato
soup, sugar, mustard, oil, vinegar, and Worcestershire sauce. Pour
over carrot mixture. Toss lightly. Refrigerate overnight or longer.
Drain before serving. Makes 8 servings.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7
From: Dan Klepach Date: 10-04-95 (22:58) (159)
Fido: Cooking
Source from luhu.jp
soup, sugar, mustard, oil, vinegar, and Worcestershire sauce. Pour
over carrot mixture. Toss lightly. Refrigerate overnight or longer.
Drain before serving. Makes 8 servings.
Recipe By : The Route 66 Cookbook - ISBN 0-933031-80-7
From: Dan Klepach Date: 10-04-95 (22:58) (159)
Fido: Cooking
Source from luhu.jp