Copper Carrots
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INGREDIENTS
- 2 lb Carrots
- 1 cn Tomato soup
- 1/2 Green bell pepper; chopped
- 1 ts Worcestershire Sauce
- 3/4 c Vinegar
- 1 md Onion ; chopped
- 1/2 c Vegetable oil
- 1 ts Prepared mustard
- salt and pepper ; to taste
- 1 c Sugar
INSTRUCTIONS
Peel, slice & cook carrots in salt water. In another pan, heat tomato soup with onion & remaining ingredients. Cool & drain carrots. Pour mixture over carrots. NANCY JOHNSON MAGNOLIA, AR From
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (340g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 581 | ||
| Calories from Fat: 114 (20%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12.7g | 17 % | |
| Saturated Fat 1g | 5 % | |
| Monounsaturated Fat 7.8g | ||
| Polyunsanturated Fat 3.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 295.1mg | 10 % | |
| Potassium 572.9mg | 15 % | |
| Total Carbohydrate 119.6g | 35 % | |
| Dietary Fiber 4.9g | 19 % | |
| Sugars, other 114.7g | ||
| Protein 2.1g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 581
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