"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich
This recipe for Copper Pennies, by Melissa Martin, is from The Martin Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (20 oz.) can sliced carrots 1 med onion, diced 1 sm. green pepper 1/4 cup cider vinegar 1 cup sugar 1/2 cup tomato soup, undiluted 1/2 cup salad oil 1 tsp. Worcestershire sauce 1 tsp. salt 1 tsp. pepper 1 tsp. prepared mustard
Put carrots, onion and pepper into dish. Combine remaining ingredients; pour over vegetables and marinate in refrigerator for 24 hours or more.
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