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Copper Pennies Recipe

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This recipe for Copper Pennies, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jill Weil
Added: Monday, December 18, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. carrots
1 med. onion
1/2 c. oil
1/3 c. white vinegar
1 tsp. Worcestershire
1 small green pepper
1 can tomato soup
1 c. sugar
1 tsp. mustard
salt and pepper to taste

Directions:
Directions:
Peel and slice carrots into "pennies". Slice green pepper into thin strips and onions into thin rings. Combine the rest of the ingredients to make a marinade, stir well. Boil the carrots in salted water until tender. When the carrots are cool, alternate a layer of carrots with green pepper and onion then repeat. Pour the marinade over the carrots, green pepper and onion. Refrigerate 2 days prior to serving for best flavor.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
My Mother, Mickey Weiss loved to make this as a Hanukkah relish. She thought that the "Pennies" reflected the tradition of Hanukkah gelt, and the brightness of the holiday.

 

 

 

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