Carrot Pennies

Provided by Irene Hammons - 2001

2 cups carrots sliced and cooked until tender, or peeled baby carrots

Boil together:

1 cup sugar
1/2 cup oil
1/2 cup vinegar
1 tsp salt
1 tsp dry mustard
1 tsp worchestershire sauce

Remove from heat

Add 1 can undiluted tomato soup.  Let cool
Add 1 diced green pepper and 1 diced onion
Refrigerate overnight or longer.  Best if made ahead so flavors blend.

Can be eaten as a salad or add to a vegetable salad.

Vegetable Casserole

Provided by Judy Heiney (1991)

Combine the following:

1 package of broccoli, cauliflower, and carrot mix, cooked and drained.
1 can of cream of potato or cream of mushroom soup
1/4 cup of milk
1/2 cup of shredded cheddar cheese
1/2 can of french fried onions
pepper to taste

Put in casserole dish, cover, and bake at 350 degrees for 30 minutes.  Uncover, top with cheddar cheese and french fried onions.  Bake uncovered for 5 minutes.