"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

Copper Pennies Recipe

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

Melissa Martin
Added: Saturday, August 16, 2008


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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