"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Copper Penny Carrots Recipe

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

Contributor:  
Contributor:  
Bonnie Lloyd
Added: Friday, November 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. carrots (6 cups)
1 (10 oz) can tomato soup
1/2 C sugar
1/2 C vegetable oil
1 tsp. salt
1 tsp. mustard
1/2 C vinegar
1 onion, sliced into thin rings
1 green bell pepper, cut into thin strips

Directions:
Directions:
Peel and slice carrots. IN a large pot, cook carrots in a small amount of water until tender-crisp; set aside. In a saucepan, combine tomato soup, sugar, oil, salt, mustard, and vinegar. Bring to a boil. Combine carrots, onions, and green pepper. Pour hot dressing over vegetables. Stir together. Refrigerate overnight. Serve warm or cold. Will keep for a week in fridge.

Number Of Servings:
Number Of Servings:
12

 

 

 

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