"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Copper Pennies Recipe

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

Contributor:  
Contributor:  
Brenda Walker
Added: Tuesday, April 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds carrots, sliced
1 small green pepper, thinly sliced
1 small onion, thinly sliced or cut in small pieces
1 can tomato soup
1/2 c. vegetable oil
2/3 c. sugar
3/4 c. cider vinegar
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
Salt & Pepper, to taste

Directions:
Directions:
Cook carrots in salted water until medium done--rinse in cold water. Arrange layer of carrots, green peppers & onions in bowl. Combine other ingredients in a sauce pan & bring to a boil, stirring until thoroughly blended. Pour marinaded sauce over layered vegetables. Refrigerate over night. This recipe will keep for weeks in refrigerator.

Number Of Servings:
Number Of Servings:
Lots!!!
Personal Notes:
Personal Notes:
This recipe was in Mom's recipe file and had a note on the top that she got it from Marcie. I believe that Marcie is Grandma Clement's sister.

 

 

 

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