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COPPER PENNIES Recipe | |
Vegetable | |
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Ingredients:
2 lbs. Carrots, sliced1 onion, chopped 1 green pepper, chopped 1 c. Splenda (can use regular sugar) 1/4 cup vegetable oil 1 tsp. dry mustard 1 tsp. Worcestershire sauce 1 can Campbell's tomato soup
Directions:
Mix all ingredients together and refrigerate for 1 to 2 hours. | |