"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."--Voltaire

Copper Pennies Recipe

  Tried it? Rate this Recipe:
 

 

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.

Contributor:  
Contributor:  
Sharon Pults
Added: Friday, June 10, 2005

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

338W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!