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Copper Pennies Recipe

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

Contributor:  
Contributor:  
Frahn Gritten
Added: Friday, August 1, 2008

Category:
Category:

Ingredients:  
Ingredients:  
5 cups carrots, slightly cooked and sliced in rounds
1 onion, chopped
1 bell pepper, chopped
1 can tomato soup
3/4 cup vinegar
1 cup sugar
1 tsp mustard
1 can waterchestnuts
1 tsp Worcestershire

Directions:
Directions:
Mix all ingredients together and marinate overnight. Keeps in fridge for two weeks (if it lasts that long).

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
This was one of my Mom's (Gertrude Grantland) favorite side dishes.

 

 

 

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