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Copper Pennies Recipe

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This recipe for Copper Pennies, by , is from OUR KITCHEN TO YOURS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sharon Pults
Added: Friday, June 10, 2005


2 lbs peeled carrots, thinly sliced
1 Bell pepper, sliced
1 onion, sliced
2 cans tomatoe soup
1/2 c. salad oil
3/4 c sugar
3/4 c vinegar
1 tsp. mustard
2 tsp. worchestershire sauce

Boil carrots until barley tender.
Drain - place layers of carrots, peppers, & onions -
repeat until vegetables are used.
Combine tomatoe soup, salad oil, sugar, finegar, mustard and worchestershiresauce and pour over vegetables and let set over nite.




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