"The belly rules the mind."--Spanish Proverb

Copper Penny Carrots Recipe

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

Contributor:  
Contributor:  
Marguerite Tabor
Added: Tuesday, January 23, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lb Carrots-sliced
1 sm Green Pepper-thinly sliced
1 med Onion-thinkly sliced
1 can 4 oz Condensed Tomato Soup
1/2 cup Vegetable Oil
1 cup Sugar
3/4 cup Vinegar
1 t. Prepared Mustard
1 t. Worcestershire Sauce
Salt
Pepper

Directions:
Directions:
Cook carrots in salted water until medium done and rinse in ice water. Arrange layers of carrot, green pepper and onion in bowl or container. Combine all remaining ingredients in a saucepan and bring to a boil, stirring until thoroughly blended. Pour marinade over carrot mixture and refrigerate until flavor is absorbed.

For picnic, serve on skewers.

This will keep for weeks in the refrigerator and the marinade liquid may be used again.

Number Of Servings:
Number Of Servings:
Serves 12

 

 

 

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