"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Carrot Pennies Recipe

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This recipe for Carrot Pennies, by , is from Eating with the Wolf Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Betty Wolf
Added: Tuesday, April 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. carrots (sliced across)
1 large green pepper (diced)
1 large onion (diced)

Marinade: 1 can tomato soup
1/4 c. oil
3/4 c. apple cider vinegar
1 c. sugar
1 tsp. salt
1 tsp. dry mustard
1/4 tsp. pepper

Directions:
Directions:
Cook carrots in 1/2 c. water for 5 - 6 minutes. Drain.

Mix soup, oil, vinegar, sugar, salt, dry mustard and pepper. Heat until hot. Let cool and pour over the carrots, green pepper and onion. Refrigerate to marinate for 24 hours.

Personal Notes:
Personal Notes:
Good!

 

 

 

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