Ingredients
- 2 lbs. Carrots, sliced
- 1 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.
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Submitted 6/13/05.
Source: Campbell soup
Submitted By: Gina S
gms39@yahoo.com
COPPER PENNIES