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Copper Penny Casserole Recipe

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

Contributor:  
Contributor:  
Edna Lemons
Added: Saturday, January 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. pkg. carrots
1/2 c. water
1 can tomato soup
3/4 c. sugar
1/2 c. salad oil
1/2 c. vinegar
1 small onion, diced
1 small green pepper, diced

Directions:
Directions:
Pare carrots and slice in penny slices 1/4 inch thick. Place in 2 qt. sauce pan with cover. Add 1/2 c. water. Bring to a boil and simmer gently for 14-18 minutes. They should be just barely done. DO NOT OVER COOK. Chop onion and green peppers together very find and add to drained carrots. Place all of remaining ingredients in saucepan, and bring to a boil. Stir together. Pour hot liquid over carrots, onions, and green peppers. Allow to cool, and place in refrigerator to marinade for 24 hours before serving. Will keep with no problems for several weeks under refrigeration. Eat as relish.

 

 

 

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