Copper carrot sauce

Yield: 1 Recipe

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)
\N \N 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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