copper carrot sauce
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| Measure | Ingredient |
|---|---|
| 1 can | Tomato soup (10 3/4oz) |
| ½ cup | Corn oil |
| 1 cup | Sugar |
| ¾ cup | Cider vinegar |
| 1 teaspoon | Yellow mustard |
| 1 teaspoon | Worchestershire sauce (veg) |
| Salt and pepper to taste |
Mix all ingredients in a bowl. Set aside.
Nutritional info per ¼ recipe: 475 cal; 1g pro, 61g carb, 28g fat(51%)
Source: Kathy Allsworth, Davie, Fl Miami Herald, 2/15/96 format by LIsa Crawford, 7/7/96
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