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Copper Pennies Recipe

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

Linda Mayberry
Added: Tuesday, August 21, 2007


2 lbs carrots (peeled, sliced and parboiled )
1 small green pepper diced
1 med onion finely diced
1 tsp salt
1/2 tsp pepper
1 can tomato soup
1/4 cup salad oil
1 cup sugar
3/4 cup white vinegar
1 tsp mustard
1 tsp worchershire sauce

Par-cook carrot slices, drain and add diced onion & green pepper. Mix ingredients for marinade stirring until sugar is dissolved. Pour over veges and set in fridge for at least 2 hours before serving (overnight is even better)




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