"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Copper Penny Carrots Recipe

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

Vickie Giles
Added: Friday, October 12, 2007


2 lbs. carrots, sliced & cooked
1 bell pepper, sliced
1 onion, sliced

1 c. sugar
1 can tomato soup
1/2 c. Crisco Oil
3/4 c. vinegar
1 tsp. mustard
1 tsp. Worcestershire sauce
salt and pepper

Combine all ingredients for marinade and beat well.
Cool carrots and arrange in layers with onions and peppers. Pour marinade over vegetables and refrigerate overnight.




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