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Copper Pennies (Marinated Carrots) Recipe

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

Contributor:  
Contributor:  
Karla
Added: Monday, December 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds fresh or frozen carrots
1 large onion, sliced in thin rings
1 large green pepper, cut in thin strips
1 can tomato soup, undiluted
1 cup sugar
1/2 cup salad oil
3/4 cup vinegar
1 teaspoons salt
1/2 teaspoons pepper
1/4 teaspoons dill weed

Directions:
Directions:
Wash, peel and cut carrots into 1 inch pieces. Cook until just tender; drain and cool. Combine soup, sugar, salad oil, vinegar, salt, pepper and dill weed in saucepan. Bring to a boil and stir to dissolve sugar. In a 2 quart casserole, combine carrots, onion and green pepper. Pour hot soup mixture over vegetables. Cover and chill in refrigerator overnight.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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