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Copper Penny Carrots Recipe

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

Contributor:  
Contributor:  
Donna Steffen
Added: Tuesday, April 19, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs carrots, sliced
1 lge sliced green pepper
1 lge onion, sliced.
1 can tomato soup
1/2 c oil
1 T. mustard
1 c sugar
1/2 c white vinegar
1 T. worcestershire sauce.

Directions:
Directions:
Cook carrots just until tender. Add green pepper and onion. Mix remaining ingredients and pour over carrots. Refrigerate 24 to 48 hours.

 

 

 

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